Smoked Salmon And Chevre Carbonara

• 12 ounces linguine (3/4 of a 1 lb. bag of dry pasta)
• 1/2 teaspoon salt
• 3 eggs, room temperature
• 6 ounces goat cheese, crumbled
• 6 ounces smoked salmon, crumbled (think hard/hot smoked and not gravlax)
• handful of chives or 1-2 green onions, chopped
• 1/4 teaspoon fresh ground black pepper, plus more to taste
• lemon wedges
• flake salt (optional)

1. Cook pasta according to package directions in generously salted water until al dente. Right before draining, reserve 1/2 cup of the cooking liquid to add to the pasta in the event it gets too dry.
2. While the pasta is cooking, crumble the goat cheese and salmon in separate piles using your fingers.
3. Right before draining pasta, heat a microwave safe bowl in the microwave for 45 seconds until warm. Add the eggs to the bowl and beat well.
4. Once pasta is drained, return to pasta pot. Add beaten eggs, salmon, chevre, and pepper. Stir well until ingredients are well combined and pasta is creamy. If the pasta looks a little dry, add some of the reserved cooking liquid.
5. Serve immediately topped with a squirt of lemon juice, chopped chives, additional black pepper, and flaked salt (optional).

linguine, salt, eggs, goat cheese, salmon, handful of chives, fresh ground black pepper, lemon wedges, salt

Taken from food52.com/recipes/58222-smoked-salmon-and-chevre-carbonara (may not work)