3: Cook 500 g spaghetti until just tender (al dente) and keep hot.
4: In a bowl, mix 200 ml cream, 3 egg yolks, the juice of ½ lemon, half the grated Parmesan, salt and pepper.
5: Heat 3 tablespoons olive oil in a large pan over medium heat. Add the shallot, salt and pepper and cook for 1 minute without colouring.
6: Pour 100 ml dry white wine into the pan and leave to reduce by 3/4.
7: Add the cream and the salmon and bring back to the boil.
8: Tip in the cooked spaghetti, the remaining grated Parmesan and mix well. Leave on low heat for a few minutes, stirring frequently. It is ready as soon as the pasta has soaked up the cream.
Remarks
You can another type of pasta, such as tagliatelle, if you prefer.