WHAT YOU'll NEED

• 250

  g PREGO® Fettuccine, cooked & drained
• 2

  can / 350g jar / ½ jar 665g PREGO® Carbonara Mushroom Pasta sauce
• 200

  g salmon
• 4

  tbsp butter
• 4

  cloves of garlic, sliced
• 1

  yellow onions, diced
•  

  Handful of grated parmesan cheese
•  

  Salt & pepper to taste

HOW TO MAKE IT

• 1

  Sauté onions and garlic in butter until fragrant, cook over medium heat for 2 minutes.
• 2

  Add PREGO® Carbonara Mushroom pasta sauce into the pan and stir. Season with salt and pepper. Add salmon, simmer sauce for 4-5 minutes.
• 3

  Finish sauce with grated parmesan cheese. Serve sauce over the cooked fettuccine.