Pasta Con Salmone E Fontina

Yields:	2 servings
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8	ounces	pasta
1/2	cup	heavy whipping cream
4	ounces	salmon	cubed or in large pieces, 1 x pepper to taste, 4 oz fontina cheese, diced

Set a large pot of cold water to boil.

When it reaches a full boil, toss in a pinch of salt, and when the water returns to a boil, start cooking the pasta.

In the meantime, in a saucepan heat the cream, salmon, and pepper for a few minutes.

When the pasta is al dente, drain well and return to its pot.

Immediately toss on the cubes of Fontina and pour on the cream sauce.

Heat thoroughly for a few moments, tossing so that the Fontina melts into creamy strands.

Serve immediately.

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Great receipe, but too rich for me