Start by bringing a large pot of salted water to a rolling boil over high heat. Add the spaghetti, cooking it according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/4 cup of the starchy pasta water before draining the spaghetti in a colander.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-low heat. Once the oil shimmers, add the smoked salmon pieces and sauté gently for about 2-3 minutes until warmed through.

In a bowl, whisk together 4 egg yolks, 1 cup of finely grated Parmigiano Reggiano, and freshly ground black pepper until the mixture is smooth and creamy.

Add the drained spaghetti directly to the skillet with the sautéed salmon. Toss the pasta gently to coat it with the olive oil and salmon.

Remove the skillet from heat and quickly pour the egg and cheese mixture over the hot pasta. Toss the spaghetti vigorously to combine.

Finish your Smoked Salmon Carbonara by garnishing with freshly chopped parsley and an additional sprinkle of Parmigiano Reggiano, if desired.