This is a great variation on classic carbonara, which I love, but with a bit of a twist. To be honest it was a 'what have I got in the fridge' type creation but it works. Well I think it does. Normally I would just use smoked salmon trimmings whch are cheap and perfectly acceptable for quick bistro style cooking like this. However this time I had a beautiful side of salmon from St.James Smokehouse in Annan, where the salmon is smoked over oak chips from whisky barrels. This really took it to another level so if you can afford it use good stuff, if it's a quick midweek meal then trimmings will be fine.
As a rough rule of thumb take this for each person and multiply up by the number of people....
50g smoked salmon sliced
1 lg free range egg beaten
20g pecorino romano (for a more scottish dish you could use Bonnet) plus more for serving
Handful chopped parsley
Salt and pepper
Put the pasta on to cook as per packet instructions (following this guidance). Beat the egg and grate the cheese. After 5 minutes heat the salmon through in a frying pan for a couple of minutes then add the parsley for 30 seconds. Remove from the heat. When the linguine is cooked drain and add the salmon then the egg and stir through and finally the cheese stirring to get some heat into the eggs but not scramble. Serve with a further grating of cheese and a twist of black pepper.