Spaghetti with lemon smoked salmon

Ingredients for 4 servings:

• 500g spaghetti
• 2 egg yolks
• 150 g Parmesan, freshly grated
• 1 lemon(s)
• lots of olive oil, good to very good
• salt and pepper
• ½ bunch basil
• 200 g smoked salmon or raw salmon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

First, cook the spaghetti according to the instructions. While the pasta is on the stove, combine two egg yolks, grated Parmesan cheese (for heaven’s sake, use freshly grated!), and a generous amount of olive oil (a very good one tastes best) in a bowl. Grind the basil and salt in a mortar and pestle until a fine paste forms and add it to the mixture. Finely chop the smoked salmon (you can also omit it or replace it with very good raw salmon) and add it to the egg-salmon-Parmesan-basil-oil mixture. Now grate the zest of half a lemon (or a whole one) into the mixture and squeeze out the juice. Add this as well. The Parmesan and lemon should be in balance, so you should still be able to taste both. When the pasta is ready, simply pour it from the water (with a slotted spoon or tongs) directly into the sauce, adding 1-2 tablespoons of the cooking water if desired. Stir well, garnish with basil, and serve. Add pepper and salt to taste. If you like, you can also grate Parmesan cheese over the top. This dish is ready in no time. A fruity white wine goes perfectly with it.