Snoek carbonara

By Drum Digital
11 November 2014

An easy yet elegant take on a classic pasta dish. The snoek adds a deliciously smoky flavour.

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

Cook the penne in boiling salted water according to packet instructions until just done.

Meanwhile, slice the snoek, removing the bones and skin.

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.

Add the rosemary and snoek and cook for a further 5 minutes.

Meanwhile, whisk the eggs and milk together, then finely grate in most of the Parmesan cheese.

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.

Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated.

Serve immediately serve with an extra grating of Parmesan cheese, a sprinkle of parsley and a squeeze of lemon juice.

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