PREPARATION

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.