I was sceptical about this one, but it actually turned out really delicious. I don’t do much with smoked fish apart from risotto (see here) but on a bit of a whim and a craving for pasta, I decided to give this a try one tired Friday night. I like to make ‘easy’ things on a Friday without too much fuss, and I’m not going to lie this was a little bit more fuss than I would have liked but definitely worth the end result.
The rich carbonara sauce carries the flavour of the fish perfectly, especially when you use the milk the fish is cooked in. Make sure you add your asparagus right at the end as mine got a little bit over cooked.
I did use some bacon on top just to up the saltiness (in lieu of not using much Parmesan in the sauce) but you can leave both that and the Parmesan out if pescatarian.
Recipe after the jump!
Smoked Haddock and Asparagus Carbonara
- 2 fillets smoked haddock (fresh or frozen are both fine)
- Bundle fresh asparagus
- 1/2 pack pancetta or chopped bacon (optional)
- 1 tsp turmeric
- 1 tsp paprika
- 150g spaghetti
- 200ml milk
- 2 eggs and one yolk
- Black pepper
- 2 tsp creme fraiche
- Parmesan cheese for serving
Cook the pasta according to packet instructions, keeping a little of the pasta water. Place the haddock skin side down in a shallow pan with the milk, black pepper, turmeric and paprika. Simmer for 10-15 mins or until the fish is flaking easily and then set to one side.
Chop up the asparagus into 1 inch pieces, ensuring to leave the tips whole. Pop in the warm milk for 2 mins or so to cook through and then set to one side. In a frying pan, gently fry off the bacon or pancetta and set to one side.
Once everything is ready, beat together the eggs with half of the fish milk, and a dollop of the creme fraiche (this just makes it nice and extra creamy). Combine together the pasta, pasta water, fish, bacon, asparagus and on a low heat, pour over the sauce mixture. Stir well on a very low heat for 1-2 minutes until it begins to thicken and then serve immediately.