In a large pot, bring salted water to a boil, then add your choice of pasta. Cook according to package instructions until al dente, usually about 8–10 minutes. Reserve about a cup of pasta water and drain the rest. Keep the cooked pasta warm.

In a non-stick skillet over low heat, gently pour in the heavy cream, stirring occasionally. After about 1–2 minutes, add the egg yolks one at a time, whisking continuously until well combined. Do not let the mixture boil.

Add the drained pasta to the skillet, along with the smoked salmon. Gently toss using tongs, ensuring the pasta is well-coated with the sauce for about 2 minutes.

If the sauce is too thick, gradually add reserved pasta water until desired creaminess is reached. Stir well to integrate the water.

Remove from heat and stir in the grated Parmesan cheese. Season with freshly cracked pepper, mixing thoroughly to enhance flavors. Allow cheese to melt slightly.

Transfer to individual plates or a serving dish. Garnish with freshly chopped parsley and serve immediately while still warm.