Carbonara of smoked mackerel

Mackerel Carbonara

Serves 4

  • 320 g dried penne

  • 1 onion

  • 1 large courgette

  • 2 sprigs of fresh rosemary

  • 130 g smoked boneless mackerel fillets

  • olive oil

  • 2 large free-range eggs

  • 100 ml semi-skimmed milk

  • 40 g Parmesan cheese

  • Optional:

  • 1 lemon

This is a lovely twist in the tale of a traditional carbonara that uses smoked fish instead of bacon. For me, it's the subtle emulsion of cooking water, eggs and Parmesan that gives that really comforting carbonara experience, along with something smoky – in this case the lovely mackerel – and lots of black pepper.



Cook the penne in a pan of boiling salted water according to packet instructions. Meanwhile, peel and finely slice the onion, then cut the courgette into quarters lengthways and cut out the fluffy core. Slice the courgette at an angle, roughly 1cm thick – you want the pieces to be about the same size and shape as the penne. Pick and chop the rosemary leaves, then slice the mackerel 1cm thick (removing the skin, if you like). Put the onions and courgettes into a large frying pan on a medium heat with a lug of oil and a pinch of salt and pepper, stirring occasionally. After 5 minutes, add the rosemary and mackerel and cook for a further 5 minutes, or until nice and golden, tossing occasionally.



Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan. Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan. Take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it down (this is really important, because if you add your eggs when the pan's still screaming hot, the heat will simply scramble them – you want the sauce to be silky smooth). Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated, then plate up and serve with an extra grating of Parmesan, a good pinch of pepper and a squeeze of lemon juice, if you like.

Nutritional Information

Carbonara of smoked mackerel

A twist on the classic

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0 foodies cooked this
This is a lovely take on the traditional spaghetti carbonara – I’ve used smoked fish instead of bacon, but it still retains that lovely smoky flavour
Serves 4
25m
Not too tricky
Method

This is a lovely twist in the tale of a traditional carbonara that uses smoked fish instead of bacon. For me, it's the subtle emulsion of cooking water, eggs and Parmesan that gives that really comforting carbonara experience, along with something smoky – in this case the lovely mackerel – and lots of black pepper.

Cook the penne in a pan of boiling salted water according to packet instructions. Meanwhile, peel and finely slice the onion, then cut the courgette into quarters lengthways and cut out the fluffy core. Slice the courgette at an angle, roughly 1cm thick – you want the pieces to be about the same size and shape as the penne. Pick and chop the rosemary leaves, then slice the mackerel 1cm thick (removing the skin, if you like). Put the onions and courgettes into a large frying pan on a medium heat with a lug of oil and a pinch of salt and pepper, stirring occasionally. After 5 minutes, add the rosemary and mackerel and cook for a further 5 minutes, or until nice and golden, tossing occasionally.

Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan. Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan. Take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it down (this is really important, because if you add your eggs when the pan's still screaming hot, the heat will simply scramble them – you want the sauce to be silky smooth). Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated, then plate up and serve with an extra grating of Parmesan, a good pinch of pepper and a squeeze of lemon juice, if you like.

Nutritional Information Amount per serving:
  • Calories 543 27%
  • Carbs 59.9g 23%
  • Sugar 7g 8%
  • Fat 21.1g 30%
  • Saturates 5.8g 29%
  • Protein 26.5g 59%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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