Ingredients
400gm spaghetti
200gm smoked salmon (cut into strips)
2 eggs
6 egg yolks
1 cup grated parmesan
2 tbsp butter
3 tsp cracked black pepper
sea salt
4 tsp chopped chives
Method
cook pasta as per packaging
whilst pasta is cooking, whisk together the eggs, egg yolks and pepper
when pasta is cooked, set aside 1 cup of the cooking water
strain pasta, and put back in pot but with no heat on
add butter and 2 tbsp of the reserved cooking water into the pot with pasta and stir to coat the pasta
add egg mixture to the pasta and stir well. The aim is to cook the egg sauce onto the pasta without it scrambling.
the sauce is cooked by residual heat from the pot bottom. If it isn’t thickened after 5 minutes of stirring, put pot back on low heat and continue to stir so egg doesn’t scramble
when sauce is thickened, add to low heat – if not already back on low heat – add the parmesan cheese and continue to cook until heated through
add the salmon strips to the pasta and stir to combine
serve garnished with chopped chives