Fettuccine with Smoked Salmon, Avocado and Lime

Method

1. Melt butter in a pan and sauté chopped spring onion with a splash of pasta water until softened.
2. Dice ripe avocado and toss with lime juice to prevent oxidation.
3. In a bowl, combine egg yolks, grated Parmesan or Grana Padano, cream (200 ml), and a splash of lime juice; mix well.
4. Cook fettuccine in salted boiling water until al dente. Reserve some pasta water.
5. Drain pasta and add to the pan with the spring onion. Remove from heat and add the egg-cream mixture, tossing vigorously to coat without scrambling (keep temperature around 70-80°C). Add a little pasta water if needed.
6. Add the diced avocado, smoked salmon tartare, chopped chives, and lime zest. Toss gently until combined.
7. Season with black pepper and serve immediately.