Salmon Pasta

Directions

1. 1
   Cook the pasta in salted boiling water until al dente (or to taste).
2. 2
   Fry the bacon lardons in a large pan or wok until crispy.
3. 3
   Cube the salmon into about 1-inch cubes and add to the pan with the capers.
4. 4
   Gently cook to taste (I prefer the salmon to be pink in the middle).
5. 5
   Meanwhile, beat the eggs and cream together with the lemon juice.
6. 6
   Once salmon is ready, add the drained pasta to the pan and combine over the heat for a couple of minutes to bring the pasta and pan up to temperature.
7. 7
   Remove from the heat and add the egg mixture, stirring to combine (but being careful not to break up the salmon).
8. 8
   The residual heat in the pan will cook the eggs gently.
9. 9
   If you're worried it's not cooked enough, return it to a very gentle heat for a couple of minutes.
10. 10
    You don't want scrambled eggs, though!
11. 11
    Season well with Maldon salt and freshly ground black pepper before serving.