Hi, I’m Joana. Today, we’re going to prepare smoked fish carbonara recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Smoked fish carbonara Recipe
Smoked fish carbonara is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Smoked fish carbonara is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have smoked fish carbonara using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Smoked fish carbonara:
- Prepare 300 g spaghetti (or pasta of your choice)
- Take 500 g smoked fish (I used smoked cod loin)
- Prepare 4 eggs
- Prepare Milk
- Take Large handful of chopped parsley
- Get 100 g grated cheese (preferably Parmesan, or strong cheddar)
- Prepare Cream
Steps to make Smoked fish carbonara:
- Cook the pasta in a large pan of boiling water.
- While pasta is cooking, put the fish in a large pan, and just cover it with milk. Heat, then cover the pan and poach the fish until just cooked.
- Drain the fish, reserving the milk, and flake the fish.
- Beat the eggs with 4-5 tbsps of the reserved milk and mix in the cheese and parsley
- Drain the cooked spaghetti or pasta and return to the pan. Over very gentle heat, stir in the egg mixture, then add the fish. Add cream to taste. (2-3 tablespoons, or more if you’re feeling reckless!)
- Serve on warmed plates.
So that’s going to wrap this up with this exceptional dish smoked fish carbonara recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
