SMOKED MACKEREL, PENNE AND CARBONARA SAUCE
Ingredients:
1 shallot
1 zucchini
2 springs of
fresh rosemary
Olive oil
2 eggs
100 ml milk
40g parmesan
1 lemon
1.
Cook penne
according to instruction on packet.
2.
Peel the
shallot and slice it.
3.
Cut the
zucchini open so you can take the inside soft part out, then slice it in small
pieces, similar size to pasta.
4.
Chop the
rosemary leaves and mackerel.
5.
Fry shallot
and zucchini on 1 table spoon of oil. Add
salt and pepper.
6.
After around
5minutes add mackerel and rosemary. Fry until golden colour.
7.
Meanwhile mix
milk, eggs and grated parmesan.
8.
Drain the
pasta, keeping 100ml water from boiling penne. Add the pasta to the pan with
mackerel.mix it together.
9.
Take the pan
off the heat and add 100 ml water from penne.
10.
Pour the
milk, egg and parmesan mix all over and mix it energetically until sauce is
smooth.
11.
Serve topped
with grated parmesan and lemon.
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