Fettuccine with Smoked Salmon and Avocado

Method

1. In a pan, melt a knob of butter (and optionally a drizzle of oil) and sauté the finely chopped spring onion.
2. Add a splash of pasta cooking water.
3. Cut the avocado into cubes and add to the pan. Drizzle with lime juice to prevent oxidation.
4. In a bowl, beat the egg yolks with grated cheese, a splash of cream, lime juice, and pepper.
5. Cook the fettuccine in salted boiling water until al dente.
6. Drain the pasta and transfer it to the pan with the avocado. Pour in the egg and cream mixture, stirring continuously over medium-low heat to create a creamy sauce without scrambling the eggs.
7. Turn off the heat and finish with chopped chives, pepper, and more cheese.
8. Serve topped with smoked salmon tartare and lime zest.