Carbonara is undoubtedly one of the greatest ‘quick’ dinners of all time. Using fresh pasta, this dish will be ready in less than fifteen minutes. Even better, with its creamy sauce it makes for a deliciously indulgent dinner, any day of the week. Where traditional carbonara uses pancetta for big flavour, our version features our tasty kiln roast trout. Glass of pinot grigio to accompany optional!
120g flaked RR. Spink & Sons Kiln Roast Trout
500g fresh egg tagliatelle pasta
60g parmigiano reggiano
3 large hen’s eggs
20g chopped dill
2 crushed cloves of garlic
salt and ground black pepper to taste
tablespoon of olive oil
tablespoon of capers
50g unsalted butter
Individually crack the eggs into a small bowl and beat with a fork. Season with salt and pepper and sit to the side.
In a large wide pan, melt the olive oil, butter and add the crushed garlic. Cook on a low heat for a minute.
Bring a large saucepan of salted water to the boil and cook the pasta for 2-3 minutes. Drain the pasta into a colander.
Move the pasta to the pan with the garlic and slowly add the egg mixture. Stir gently on a low heat. Add the flaked kiln roast trout and dill and stir gently again before serving. Season to taste with ground black pepper.
To serve, finish the dish with a generous sprinkling of grated parmesan, capers and a squeeze of lemon juice.