Snoek Carbonara
- You
- Aug 4, 2015
- 1 min read
Serves 6
Preparation: 15 min
Cooking: 15 min
• 320 g penne
• 130 g lightly smoked snoek
• olive oil
• 1 onion, sliced
• 3 baby marrows, quartered lengthways and chopped
• salt and pepper
• 2 rosemary sprigs, chopped
• 2 eggs
• 100 ml milk
• 40 g Parmesan cheese
• handful of parsley, chopped
• 1 lemon
1 Cook the penne in boiling salted water according to packet instructions until just done.
2 Meanwhile, slice the snoek, removing the bones and skin.
3 Add a glug of oil to a frying pan and fry the onion, baby marrows, salt and pepper over medium heat for 5 minutes, stirring occasionally.
4 Add the rosemary and snoek and cook for a further 5 minutes.
5 Meanwhile, whisk the eggs and milk together, then finely grate in most of the Parmesan cheese.
6 Drain the cooked pasta, reserving a cupful of the cooking liquid, and toss the pasta into the snoek pan. Remove from the heat for a few seconds and stir in a good splash of tap water to cool it down.
7 Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated.
8 Serve immediately serve with an extra grating of Parmesan cheese, a sprinkle of parsley and a squeeze of lemon juice.
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