This is a pescetarian twist on the comforting classic carbonara classic recipe. The traditional carbonara generally consists of eggs, cheese, bacon (or similar) and black pepper. I’m not sure what it is about the creamy richness of the sauce, smokiness from the fish combined with the zesty tang from the lemon, but this is my ultimate (savoury) comfort food.
When adding the lemon juice to your cream and egg mixture, add a little juice at a time and stir as you go to combine and prevent curdling (and don’t try and add cream to lemon juice or you really will end up with a mess).
I used hot smoked trout which has a texture similar to cooked fish, but with the delicious smokey flavour. You could also use regular smoked trout or smoked salmon to similar effect. This is to substitute for the bacon flavour in the original carbonara recipe.
Regarding your herbs, feel free to experiment. I used lemon thyme and tarragon because that is what I happened to have growing and both go well with seafood. I added the spinach in a feeble attempt to inject some healthiness into the recipe.
I love the slurpiness of spaghetti, but feel free to use your favourite pasta.
What I was cooking this time last year: Thai Curried Pumpkin Soup
Creamy trout pasta
* This recipe was adapted from a Lemon Linguine recipe in “How to Eat” by Nigella Lawson. I have modified and adapted it over the years to come up with the below reincarnation.
- 2 egg yolks
- 150mls cream
- zest and juice of 1 lemon
- 2 tablespoons of chopped herbs (I used lemon thyme and tarragon)
- 1 clove garlic
- 1 tablespoon olive oil
- 2 spring onions
- 100g hot smoked trout
- 2 large handfuls of baby spinach
- salt and plenty of black pepper
- Pasta for 2
- parmesan cheese, to serve
- Put a large saucepan of salted water on to boil to cook your pasta.
- Finely chop the spring onions and crush the garlic.
- Heat the olive oil in another saucepan over a low heat and add the garlic and chopped spring onions.
- In a measuring jug add the cream and egg yolks. Add salt and pepper to taste and stir to combine.
- Zest the lemon and add to the cream mixture.
- Juice the lemon and add a little juice at a time, stirring to combine.
- Add the cream mixture and herbs to the garlic and onions and stir to combine.
- Put your pasta on to cook in the boiling salted water.
- Flake the trout and add to the cream sauce, stir to combine.
- Add the baby spinach and stir to combine and wilt the spinach.
- Once the pasta is cooked, drain and add to the cream sauce.
- Stir to combine.
- Serve, garnished with parmesan cheese. Enjoy.
What is your favourite pasta dish? Has this post inspired any new ideas?