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!