Bring a pan of salted water to the boil, add the pasta and cook until al dente (tender yet still with a slight bite).
Heat the butter in a pan, add the garlic and cook for a minute, then remove from heat.
Pour the cream, into a jug add the eggs and parmesan and mix together with a fork.
Drain pasta and return to pan, with the garlic butter. Pour in the egg mixture, smoked salmon and dill. Stir together (the heat from the pasta will thicken the sauce). Season with lots of black pepper.
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