Smoked salmon alla carbonara

This one's my own variation on a traditional spaghetti carbonara recipe. But with smoked salmon rather than pancetta.

Makes 2 servings

1 tbsp olive oil
12.5 g butter
75g smoked salmon (however much you like really)
1 garlic clove, chopped
2 eggs
1 tbsp chopped fresh parsley
1 tbsp dry white wine
20g grated Parmesan
20g grated Pecorino
salt and pepper
200g dried spaghetti

Cook the spaghetti in a large pan of salted water.

Meanwhile, heat the oil and butter in a pan. Add the garlic and smoked salmon and fry for a couple of minutes (you're supposed to discard the garlic, but I like it so keep it in).

In a bowl, beat the eggs with the parsley, wine and half of each of the cheeses. Season with salt and pepper.

When the spaghetti is cooked, drain it and return it to the pan. Immediately add the egg mixture and the smoked salmon and garlic. Take the pan off the heat and toss well, the eggs should cook in the residual heat. Add the remaining cheeses, toss lightly and serve.