|Preparation||Cooking||Start to finish|
|15 min.||22 min.||37 min.|
|1||Cut the 150 g smoked salmon into ribbons.|
|2||Prepare and chop 1 shallot.|
|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.