INGREDIENTS:

· 25Og Lancewood Mascarpone Cheese
· 500g Fettuccine Pasta or other Italian pasta
· 100g smoked salmon
· yokes of two eggs
· 1 Tbls chopped parsley
· ½ Tbls cooking oil
salt

METHOD:

Mascarpone: Blend the yokes of two eggs into the Mascarpone cheese with a whisk until smooth.
Smoked Salmon: Cut salmon into thin strips about 2.5cm long.
Pasta: Bring water to boil in a large pot. Add ¾ Tbls salt and ½ Tbls oil to boiling water Place pasta into boiling water and keep stirring gently until water starts to boil again. Cook pasta following the cooking instructions on packet, stirring gently until cooked. Remove and drain.
Stir the Mascarpone, chopped parsley and smoked salmon into the pasta and serve immediately. Top with grated parmesan cheese.

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