Smoked Salmon Carbonara Fettuccine (เฟตตูชินีคาร์โบนาร่าแซลมอนรมควัน)

1.Crack the eggs into separate bowls. Bring water to a boil, then reduce to a simmer. Add vinegar and stir to create a vortex. Gently pour one egg into the water and poach over low heat for 2-3 minutes until the white is set. Remove and place in cold water to cool. Drain and set aside. Repeat with the second egg.

2.Boil water with a pinch of salt. Cook the fettuccine to al dente (reserve a small amount of pasta water for later use).

3.Heat olive oil in a pan. Sauté 40 grams of smoked salmon, cut into small pieces, until lightly cooked. Add carbonara sauce, a splash of reserved pasta water, lemon juice, and chopped dill. Stir until well combined.

4.Add the fettuccine to the pan and toss with the sauce until evenly coated.

5.Plate the pasta, place the poached egg in the center, and garnish with a large piece of smoked salmon, salmon roe, dill, and a sprinkle of black pepper. Serve immediately.