for the sauce:

• three whole large fresh eggs
• two egg yolks
• one-third cup extra virgin olive oil
• four ounces of pancetta or prosciutto, sliced
• three ounces of smoked salmon, diced
• one-half cup of freshly grated parmesan
• freshly ground pepper
• salt

for the pasta:

• one pound spaghetti

Bring 4-5 quarts of cold water to a heavy boil. Add a couple tablespoons of salt.

Beat the eggs and the yolks in a bowl with about one-half of the parmesan. Set aside.

In a saute pan, put in the olive oil over medium heat. Add the pancetta and cook until it loses its rawness, stirring; then add the salmon and cook, stirring, for another minutes.

Add the pasta to the boiling water, stirring it well to get it separated and mixed. Cook to al dente. Reserve a cup of the cooking liquid. Then drain fairly well, but a little wetness is a plus here.

Put the pasta in the heated sauce, and add water from the reserved liquid so that it is moist. Stir so it is well mixed.Add a teaspoon of salt and stir. Add the egg mixture, stirring well. Add the remaining parmesan and several twists of  the pepper mill, and combine.

Serve immediately in heated bowls, adding more parmesan to the serving as wanted.