Separate the smoked salmon for the toppings and sauce. Cut the ones for the sauce into large pieces, and cut the ones for the toppings into small pieces.
Beat the eggs.
Put the milk in a small saucepan, and heat. Once it comes to a boil, add the shimeji and smoked salmon, and add the grated cheese, mayonnaise, and shredded sliced cheese.
Turn down the heat to low and melt the cheese. Have a taste, and add salt if needed.
When it thickens a little, remove from the heat and let it cool. 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.
When the sauce is cool, add it to the bowl with beaten eggs, and mix really well. The sauce is done.
Boil the spaghetti, lightly drain, and add to the sauce.
Scatter with the smoked salmon for the toppings, sprinkle a generous amount of freshly ground black pepper, and enjoy!
Story Behind this Recipe
I craved for a pasta dish, but I didn't want to go shopping. I had smoked salmon and mushrooms on hand, so I decided to make my favorite cheese cream pasta with them, and it turned out so delicious ) I just thought it up.
If the eggs are large, 1 might be enough. (the sauce will be thick enough to coat the noodles). Adjust it to your liking I didn't put any butter in the sauce, but I think it would be tasty if you add some, too This time, I added shiso leaves and shredded nori seaweed on top.