Ingredients
Check off ingredients as you go
For 4 servings
- 450g (1 lb) spaghetti
- 150g (1½ cups) grated parmesan (or pecorino)
- 160g (5½ oz) smoked salmon, diced
- 4 egg yolks (extra-fresh)
- 2 whole eggs (extra-fresh)
Start by cooking the spaghetti in lightly salted boiling water.
Meanwhile, cut the smoked salmon into cubes and sear them briefly in a pan, just until they change color.
In a small bowl, beat the eggs with half the parmesan, and add pepper.
Drain the pasta, reserving 1 small ladle of cooking water, which you’ll pour into the egg and parmesan mixture. Add the pasta to this sauce, mix well, add the salmon, salt lightly (the salmon is already salty), add plenty of pepper, and serve immediately with the remaining grated parmesan.
Tips
- Don’t throw away your egg whites! If you’re in a hurry, you can freeze them. Otherwise, you can make meringues, financiers, or chocolate crinkle cookies - recipes coming soon!