Spaghetti with Smoked Trout Carbonara.
This divinely delicious spaghetti with smoked trout carbonara is based on a lake fish carbonara recipe from a Michelin star restaurant on Lake Garda, Veneto. It is so much easier to make than it looks and I have to say my hubby was seriously impressed!
(click to go straight to recipe)
I used to spend summers at Lake Como. During these trips, we often ate at one particular typical trattoria close to the water. Although I can’t remember the name of the restaurant, I do remember how much I liked their spaghetti with smoked trout. Italians who live on or near any of the many beautiful Italian lakes or mountain rivers eat quite a lot of fresh water fish; trout, perch and lavaret being about the most popular.
Fresh water fish can be found on most restaurant menus around the lakes and are prepared and eaten as antipasti, primi (pasta and risotto dishes) and main courses. Away from the lakes, it’s not easy to find a restaurant menu with fresh water fish or a shop that sells it, except for smoked fish, most usually trout. The smoked trout I bought for this recipe came from Trentino and was cold smoked. This means that it has to be cooked before eating as opposed to hot smoked fish which can be eaten raw (cold smoked salmon is an exception to this rule and can be eaten raw)
There are many delicious recipes for pasta with lake fish, often made with more than one type of fish; for example ragù di pesce di lago (lake fish ragu) which is made with fresh trout, perch and lavaret. Unfortunately, my hubby isn’t so keen on lake fish. Being a Sicilian, he prefers his fish to come from the sea! Consequently, we don’t eat lake fish often. Having said that, he loved this recipe for spaghetti with smoked trout carbonara, so I think I can get away with serving lake fish or at least smoked trout more often!
This smoked trout carbonara recipe was inspired by two things. My memory of the spaghetti with smoked trout I used to eat at Lake Como and my desire to try out another fish carbonara after the success of the tuna carbonara I posted some time ago. I found this recipe on an Italian food blog site, although the original recipe comes from Leandro Luppi, chef and owner of the Michelin star restaurant ‘Vecchia Malcesine’ in Malcesine, Lake Garda. This is a slightly simplified version of the original but I have to say it was not only divine but much easier to make than I thought it would be.
I made this recipe with smoked trout, the original uses fresh trout or tench. I think fresh salmon would work too. I’m not sure about smoked salmon but you could give it a try. Whichever fish you use, I just know you are going to love this and your guests will be as impressed as my hubby was!
If you make this recipe I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page. Looking forward to hearing from you.
(see the recipe on page 2. Just scroll down and click 2)
Other carbonara recipes on The Pasta Project
This recipe post was originally published in September 2017 but I have updated and republished it.