Save to your scrapbook
Smoked Fish Carbonara with Fresh Lemon and Parsley
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This twist on a traditional pasta carbonara, using smoked haddock, makes a delicious speedy supper.
Be ready to serve as soon as the pasta is drained, so that it is hot enough to cook the sauce in the required way. Returning the pan to a high heat once the egg mixture has been added will make the egg scramble and spoil the sauce.
Typical values per serving:
This recipe was first published in Mon May 01 01:00:00 BST 2006.