Spaghetti with smoked trout carbonara

4.92 from 12 votes

Spaghetti with smoked trout carbonara

This divine lake fish carbonara is actually quick and easy to make and a fabulous dish to serve when you have guests! Perfect for special occasions like Valentine's Day, birthdays and anniversaries.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian, Northern Italy, Veneto

Keyword: authentic Italian pasta recipe, carbonara, fish carbonara, smoked trout

Servings:

Calories: 603kcal

Author: Jacqui

Ingredients

320 g spaghetti (11oz) I used De Cecco
150 g smoked trout (5oz) (if possible cold-smoked)
2 eggs beaten
150 g fresh or cooking cream (5oz)
1 lemon for zest
50 g butter (2oz)
salt for pasta and to taste
freshly ground black pepper to taste

Instructions

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.

Notes

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.

Nutrition