Spaghetti with smoked trout carbonara

Serves 4

Total time: 30 mins

Recipe by: the-pasta-project.com

Ingredients

• 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

Method

• 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.