‘‘There's a bit of a twist here, I'm making the sauce using Philadelphia with Chive. The thing that's so wonderful about using Philadelphia is that it is a stable cheese, it won't curdle, you just end up with this lovely, creamy sauce.“

1. Cook the tagliatelle in a large pan of boiling water for about 8 minutes or as directed on the pack.
   
   
2. Cut the smoked salmon into small strips.
   
   
3. Drain the pasta and leave in colander.
   
   
4. Into the still warm pan add the milk, Philadelphia with Chives and lemon juice and stir to melt; add salt and pepper to taste.
   
   
5. Add the pasta back to the pan into the Philadelphia mix and stir well until it’s all incorporated. Fold the smoked salmon in gently.
   
   
6. Finish with a grind of fresh black pepper.