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spaghetti with smoked trout carbonara 001 2 880x1024

Spaghetti with smoked trout carbonara

We all know and love a traditional carbonara but we also love trying new recipes with the addition of trout!

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Serves 4

Total time: 30 mins

Recipe by: the-pasta-project.com


  • 320 g spaghetti
  • 150 g smoked trout (if possible cold-smoked)
  • 2 eggs beaten
  • 150 g fresh or cooking cream
  • 1 lemon for zest
  • 50 g butter
  • salt for pasta and to taste
  • freshly ground black pepper


  • Put a pot of water on to boil for the pasta. Add salt once it starts to boil.
  • In a saucepan, reduce the cream slowly over a low heat to 50%, add the beaten eggs and cook them like you are making creamy scrambled eggs stirring all the time until the sauce starts to thicken. Emulsify with a hand blender.
  • Remove the skin from the trout and cut it into small pieces and fry in butter until it starts to change colour.
  • Cook the pasta al dente according to the instructions on the packet. Drain it and add it to the pan with the butter and trout. Mix together well with a sprinkling of grated lemon zest.
  • Pour a little egg cream onto the bottom of each plate and pile the spaghetti and trout on top. Grate some lemon zest over each plate and a little black pepper. Serve immediately.

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