Salmon Pasta

1. 1

   Cook the pasta in salted boiling water until al dente (or to taste).

2. 2

   Fry the bacon lardons in a large pan or wok until crispy.

3. 3

   Cube the salmon into about 1-inch cubes and add to the pan with the capers.

4. 4

   Gently cook to taste (I prefer the salmon to be pink in the middle).

5. 5

   Meanwhile, beat the eggs and cream together with the lemon juice.

6. 6

   Once salmon is ready, add the drained pasta to the pan and combine over the heat for a couple of minutes to bring the pasta and pan up to temperature.

7. 7

   Remove from the heat and add the egg mixture, stirring to combine (but being careful not to break up the salmon).

8. 8

   The residual heat in the pan will cook the eggs gently.

9. 9

   If you're worried it's not cooked enough, return it to a very gentle heat for a couple of minutes.

10. 10

    You don't want scrambled eggs, though!

11. 11

    Season well with Maldon salt and freshly ground black pepper before serving.

No additional tips available.