Smoked Salmon Fettuccini

Steps

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1. 1
   Bring a large pot of water to boil, adding salt and grapeseed oil.
   ▶ ≈3:37
2. 2
   Add fettuccini to the boiling water and cook until al dente according to package directions (about 7-8 minutes).
   ▶ ≈4:46
3. 3
   In another pot on medium heat, melt a mixture of butter and grapeseed oil together.
   ▶ ≈13:20
4. 4
   Add the diced onion, minced garlic, and sliced scotch bonnet pepper, stirring until fragrant (about 1-2 minutes).
   ▶ ≈13:46
5. 5
   Pour in the 35% heavy cream and reduce heat to medium.
   ▶ ≈15:32
6. 6
   Add 2 tablespoons of vodka and stir continuously.
   ▶ ≈17:10
7. 7
   Season with 0.5 tsp seasoning salt, 0.5 tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
   ▶ ≈18:21
8. 8
   When the sauce begins to boil, reduce heat to medium-low. Add mozzarella cheese and stir constantly until melted.
   ▶ ≈20:03
9. 9
   Mix 2 teaspoons of cornstarch with cold water and add to the sauce to thicken it. Turn heat back to medium and stir constantly until the sauce thickens (when you draw a line on the back of a spoon, it should hold).
   ▶ ≈24:09
10. 10
    In a separate pan on high heat with 1 tablespoon of butter, sauté the Chinese broccoli and red pepper slices to extract their flavors.
    ▶ ≈26:05
11. 11
    Remove the vegetables and set aside.
    ▶ ≈27:31
12. 12
    In the same pan, warm the smoked salmon slices gently.
    ▶ ≈27:38
13. 13
    Drain the cooked pasta and combine with the sauce, tossing to coat.
14. 14
    Plate the pasta and top with smoked salmon and sautéed vegetables. Sprinkle with Italian seasoning for garnish.
    ▶ ≈31:19