For the orecchiette with smoked salmon, cook the orecchiette al dente for about 14 minutes.
For the smoked salmon sauce, first boil the whipping cream and the pesto and let it simmer a bit. Stir in 1 tablespoon Parmesan cheese and the egg yolk together with the finely chopped salmon, add salt and pepper.
Do not boil any more. Serve the pasta with the sauce, sprinkle a little Parmesan on top.