Bring a large pot of salted water to a rolling boil. Add in the spaghetti and cook until al dente, about 8-10 minutes. Reserve one cup of the pasta water, then drain the spaghetti.

In a medium bowl, whisk together the egg yolks, whole egg, and parmesan cheese until smooth and creamy. Season with cracked black pepper.

Heat olive oil or butter in a skillet over medium heat. Optional: add minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.

Add the hot, drained spaghetti to the skillet and toss to coat. Quickly pour in the egg and cheese mixture while tossing continuously to incorporate.

Fold in strips of smoked salmon into the pasta, allowing the warmth to slightly warm the salmon.

Plate the carbonara and garnish with chopped parsley or dill, additional parmesan, and black pepper. Serve immediately.