February 11 2025
We’re not suggesting this quick and easy recipe is a true carbonara, that would be bonkers! But we are saying, this smoked mackerel carbonara just as delicious, and made in a very similar way. Instead of using pancetta we’re giving smoked mackerel some time to shine! It’s got that wonderful deep savoury flavour, and a beautiful smokiness you’ll find hard to resist.
Note – Hang onto the egg whites in this recipe, they’ll be perfect for making meringue or macaroons.
Serves 4
Ingredients
- 500g spaghetti or linguine
- 300g of peppered smoked mackerel fillet
- 2 tablespoons of olive oil
- 100g grated parmesan cheese
- 4 Respectful egg yolks
- 30g of flat leaf parsley, leaves picked and chopped
- Sea salt and freshly ground pepper
To finish
- A couple of wedges of lemon to serve
- Parmesan for grating
Method
1. Bring a large pan of salted water to the boil. Add the pasta, stir well and turn the heat down to a gentle simmer.
2. While the pasta is cooking, remove the skin from the smoked mackerel and break the flesh into small chunks, keeping an eye out for any small bones as you go. and remove any pin bones, set the mackerel side for a moment.
3. Put the egg yolks, olive oil and grated parmesan into a large mixing bowl. Add a small ladleful of pasta water and a touch of salt and pepper. Whisk well.
4. When the spaghetti is cooked drain through a colander, reserving 2 – 3 ladlefuls of pasta water (don’t forget, it’s important).
5. Immediately, tip the hot spaghetti into the egg and parmesan mixture, and begin to tumble the spaghetti through it. The heat of the pasta will begin to cook the eggs. At this point add the smoked mackerel and chopped parsley along with a generous ladle of hot pasta water. Continue to turn everything together vigorously.
6. If you like things a little saucier, add a dash more pasta water. Taste and adjust the seasoning with a pinch more salt or a twist more pepper.
7. Heap the smoky carbonara into warm bowl and serve with some freshly grated parmesan and a spritz of lemon juice.
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