Ingredients
- 175g tagliatelle
- 120g smoked salmon, ripped into strips
- 150ml double cream
- 2 eggs, beaten
- 4 tbsp grated parmesan
- 1 clove of garlic, crushed
- 1 tsp butter
- a handfull of chopped chives (optional)
- salt & pepper to taste
Directions
- Cook the tagliatelle in salted water until al dente (~9 mins).
- In a saute pan, melt the butter and add the garlic; cook for a couple mins on medium heat.
- Beat the eggs in a bowl, then add the cream, garlic, and the Parmesan and stir.
- Stir in the smoked salmon (and chives) and return to the saute pan (off the heat).
- Add in the tagliatelle and stir, adding some pasta water to reach desired consistency.
- Serve with some extra parmesan and black pepper
