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Place a large frying pan on a low to medium heat, add the olive oil and butter, quickly followed by the garlic, dried chili, and nduja.
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Allow the garlic to soften, and the nduja to fry, after 2 minutes remove from the heat, and leave to the side.
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Next place the egg yolks, cream, and half your parmesan, in a large bowl, and whisk well until it’s all combined.
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While you are doing this, have your pasta cooking so it’s ready by the time you have finished the above steps.
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Once your pasta is cooked, immediately add it to the pan with the garlic and nduja, allowing some of the pasta water into the pan also.
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Then add the smoked salmon (we only want to heat this through, we don’t want it to cook too much).
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Next add your egg and cream mixture, half the chives, and stir rigorously until it’s all combined (the residual heat from the pan, and the hot pasta will cook the raw eggs, and by mixing well, it will stop them from scrambling).
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Now season to taste.
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Serve your pasta in large bowls, and garnish with the remaining parmesan and chives.
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And most importantly, enjoy!
