Ingredients :

• 300 g pasta (spaghetti)
• 100 g salmon, smoked (fillet or slices)
• 1 onion(s)
• 200 g de nata
• 2 egg(s)
• 2 clove(s) of garlic
• 3 tablespoons of parmesan
• Salt and pepper
• Oil (neutral)

Preparation :

Cook the spaghetti as usual.

Chop the onion as finely as possible and cut the salmon (don’t skimp on quality here) into small pieces. Peel the garlic and chop it as finely as possible (of course you can also use a garlic press, I personally prefer to chop it). Sauté the onions in oil until translucent, briefly sauté half the garlic and salmon in it and quickly remove from the heat again.

In a cup, mix the cream, eggs, parmesan (preferably old and freshly grated), the other half of the garlic and the spices.

Drain the finished spaghetti and quickly return it to the pot. Now pour the egg and cream mixture over the top and mix it with the spaghetti. If the egg doesn’t start to set due to the residual heat of the pot and pasta, put it back on top of the pot for a while. Finally, add the salmon and onion.

Enjoy