Smoked Salmon Cheese Cream Pasta

• 200 grams Spaghetti
• 70 grams Smoked salmon
• 1 packet Shimeji mushrooms
• 2 slice Sliced cheese (non-melting type)
• 2 tbsp Grated cheese
• 150 ml Milk (I used non-fat milk this time)
• 2 Eggs (small or medium, whole egg)
• 1 tbsp Mayonnaise

1. Separate the smoked salmon for the toppings and sauce.
2. Cut the ones for the sauce into large pieces, and cut the ones for the toppings into small pieces.
3. Beat the eggs.
4. Put the milk in a small saucepan, and heat.
5. Once it comes to a boil, add the shimeji and smoked salmon, and add the grated cheese, mayonnaise, and shredded sliced cheese.
6. Turn down the heat to low and melt the cheese.
7. Have a taste, and add salt if needed.
8. When it thickens a little, remove from the heat and let it cool.
9. If you're in a hurry, place the pan in a bowl with ice water to cool The sauce will thickens more as it cools.
10. When the sauce is cool, add it to the bowl with beaten eggs, and mix really well.
11. The sauce is done.
12. Boil the spaghetti, lightly drain, and add to the sauce.
13. Scatter with the smoked salmon for the toppings, sprinkle a generous amount of freshly ground black pepper, and enjoy!

salmon, packet, cheese, cheese, milk, eggs, mayonnaise

Taken from cookpad.com/us/recipes/149085-smoked-salmon-cheese-cream-pasta (may not work)