Snoek carbonara

By Hope Malau
12 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

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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