Ingredients
- 500 g rigatoni pasta
- 100 g Freshly grated Parmesan Cheese
- 25 ml double cream
- Small bunch of fresh parsley chopped Flat or curly
- 3 large eggs
- 400 g hot smoked Scottish salmon
- Salt and freshly ground black pepper
Servings:
Instructions
- Bring a large pan of salted water to the boil and cook the pasta until tender but retaining a bite. Retain some of the cooking water for adding to the sauce.
- In a large mixing bowl beat the eggs, cream, Parmesan and parsley together.
- Add the hot pasta to the beaten egg mixture and a little of the cooking water to create a light but creamy sauce.
- Flake in the hot smoked salmon and serve in a warm, deep pasta bowl.
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