Cut the smoked swordfish into strips and brown in a pan with olive oil, salt and pepper.
In a bowl, beat the egg yolks and add black pepper, salt, thyme, very little fresh cream and a ladle of cooking water.
Boil the fettuccine in plenty of salted water, drain and sauté with the swordfish for a few minutes.
Turn off the heat and add the egg yolks.
Toss until they are well mixed and serve.
La Campofilone s.r.l.
società
agricola
Località Ficiarà, 27
63828 CAMPOFILONE
(FM)
Tel +39 0734 931294
Fax +39 0734 937354
lacampofilone@lacampofilone.it
lacampofilone@lacampofilone.com