Ingredients
Check off ingredients as you go
Serves 4
- 450 g (1 lb) spaghetti
- 150 g (1½ cups) grated Parmesan (or pecorino)
- 160 g (5.5 oz) smoked salmon, cut into small cubes
- 4 egg yolks (very fresh)
- 2 whole large eggs (very fresh)
Start by cooking the spaghetti in lightly salted boiling water.
Meanwhile, cut the smoked salmon into small cubes and sear them briefly in a skillet, just until they change color.
In a small bowl, beat the eggs with half of the Parmesan and season with pepper.
Drain the pasta, keeping 1 small ladleful of the cooking water, and pour it into the egg and Parmesan mixture. Add the pasta to this sauce, mix well, add the salmon, season with salt (lightly, since the salmon is already salty), add plenty of pepper and serve right away with the rest of the 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!