Smoked Salmon Carbonara

Tear the smoked salmon into bite-sized pieces, finely grate the parmesan, zest the lemon and squeeze 1 tbsp of juice. Rinse the capers and crack the black pepper.

Whisk together the egg yolks, whole egg, parmesan, lemon zest, lemon juice and black pepper in a bowl until smooth and creamy.

Bring a large pot of heavily salted water to a boil over high heat.

Cook the spaghetti according to packet instructions until al dente, around 8–10 minutes. Reserve 200ml of pasta cooking water, then drain.

Transfer the drained spaghetti to a large warm bowl, add the olive oil and toss briefly to coat.

Pour in the egg mixture with a good splash of the reserved pasta water and toss vigorously for 2 minutes until the sauce turns silky and coats every strand. Add more pasta water gradually if it tightens up.

Add the smoked salmon and capers to the pasta. Toss gently to combine — the residual heat will warm the salmon through without cooking it.

Serve immediately in warm bowls, topped with fresh dill, extra parmesan and a final crack of black pepper.