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Smoked Fish Carbonara with Fresh Lemon and Parsley
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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 May 2006.