Bring a large pot of water to the boil. Place pasta in the pot and boil for 10 minutes.

Slice the onions and place in a separate pan. Fry on a low heat until soft.

Once the onions are nice and soft, add the garlic, thyme, salt and pepper. Fry for two more minutes before removing from the heat.

Once removed from the heat, pour the creme and yoghurt into the fried onions and garlic.

The yoghurt allows the sauce to flow a little better, so if you feel that the carbonara is too thick, add a couple of extra spoonfuls of the yoghurt.

Give this a good mix and return to a low heat for a further 3 minutes to heat through. Once heated, but not boiling, add the cheese to taste.

Whilst the sauce heats, check to see that the pasta is cooked. If ready, drain the water off and return the pasta to the saucepan.

Once heated through, add the smoked salmon to the carbonara sauce. Stir well into the mixture for a minute and then pour into the pasta pan.

Mix the sauce and pasta well and you're ready to serve!