Serves 4

8 ounces pappardelle 

3 tablespoons olive oil

8 sage leaves

4 large eggs

½ cup grated Pecorino Romano

Pasta cooking water

1 teaspoon cracked black pepper

6 ounces hot smoked salmon, broken apart

For serving: grated Pecorino Romano, black pepper

Bring a large pot of water to boil and season with a pinch of salt. Cook the pappardelle until just al dente, according to the instructions. Do not drain the pasta, as you will be using the starchy cooking water. 

Meanwhile, use a fork to beat the eggs in a glass bowl. Add in the romano, stir well, and set aside.

In a large skillet, heat the olive oil over a medium-low flame and cook the sage leaves until they are bright green, about 20 seconds. Remove to a paper towel and set aside. 

Turn the skillet to the lowest setting, and use tongs to remove the cooked pasta, taking it from the pot and adding directly to the pan. Pour in two ladles of the cooking water, about one cup. Add a few turns of freshly cracked black pepper and turn to coat the pasta. 

Add a ladle of cooking water to the egg mixture and beat well with the fork. Pour a small amount into the pasta, stirring quickly. Add the rest of the egg mixture all at once, stirring constantly. Stir until the dish becomes very creamy and the sauce coats the pasta. Keep the pasta water close, and add a small amount if it’s too thick. Cook this way for 3-4 minutes. 

Remove from the heat and stir in the salmon. Turn out onto a serving platter. Top with the sage leaves, plenty of black pepper, and extra cheese. Serve immediately.