Smoked Salmon Pasta with Butter, Lime and Salmon Roe

Method

1. Melt the butter in a pan over medium heat with pink pepper and lime zest.
2. Bring a large pot of salted water to a boil and cook the egg pasta (tagliatelle) until al dente.
3. Add a ladle of pasta cooking water to the butter mixture to loosen it.
4. Remove the pan from the heat, discard the lime zest, then add the smoked salmon (cut into small pieces) and toss gently.
5. Drain the pasta and add it directly to the pan with the butter and salmon. Mix well, adding more pasta water if needed for a creamy consistency.
6. Plate the pasta, top with salmon roe and a sprinkle of pink pepper. Serve immediately.