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Provide Spaghetti.
Provide Smoked salmon.
Prepare packet Shimeji mushrooms.
Prepare Sliced cheese (non-melting type).
Use Grated cheese.
You need Milk (I used non-fat milk this time).
Provide Eggs (small or medium, whole egg).
Provide Mayonnaise.

Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats pasta (you may not need all the water). Season lightly with salt and pepper. Add the cream cheese and stir through until it melts and becomes super creamy.

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!.

Add milk to thin out the sauce. When the pasta is cooked, transfer to the salmon mixture. Pasta, especially spaghetti has always been my favorite ever since I was a child. I love to try other pasta dishes and I am glad to say that I have not been I always prefer tomato based sauce over the creamy ones until I tried this pasta dish. Although this Pasta with Smoked Salmon and Cream.

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