Boil the Pasta: Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Reserve a cup of the pasta water before draining.

Whisk the Egg Mixture: In a medium mixing bowl, whisk together the egg yolks and Parmesan cheese until smooth and well blended. Set aside.

Sauté the Garlic: In a large skillet, warm olive oil or butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Combine Pasta and Garlic: Drain the spaghetti and add it to the skillet with the sautéed garlic. Turn off the heat and quickly add the egg yolk and cheese mixture, tossing to coat.

Adjust the Sauce Consistency: Gradually add reserved pasta water, a little at a time, while tossing the pasta to achieve a creamy consistency.

Fold in Smoked Salmon: Gently incorporate the smoked salmon into the pasta and season with salt and pepper to taste.

Serve and Garnish: Plate the Smoked Salmon Carbonara and garnish with additional Parmesan cheese and parsley if desired. Serve immediately.