Bring a large pot of salted water to a boil and add the linguine or long pasta shape of your choice. Cook the pasta according to packet instructions until al dente.

Meanwhile, cut the smoked salmon into thin strips and finely chop some fresh parsley.

Add the eggs to a bowl and whisk together, add the grated parmesan and a good pinch of salt and pepper, stir to combine.

Once the pasta is cooked, drain it and add it back into the pot you cooked it in. Sprinkle over the strips of salmon then add the whisked eggs and parmesan mixture, immediately stir the pasta to coat it evenly in egg and to distribute the salmon throughout the pasta evenly.

Tip: wait exactly 1 minute before pouring over the egg mixture to ensure creaminess without scrambling the eggs.

Divide the smoked salmon pasta between bowls and top with a scattering of chopped parsley and an extra grinding of pepper, serve.