Fish and Seafood Recipes - Smoked Haddock Carbonara

Ingredients                 

• 450 g/1lb smoked haddock fillet

• 350 g/12 oz spaghetti

• 4 rashers (slices) streaky bacon, rinded and diced

• 25 g/1 oz/2 tbsp butter

• 30 ml/2 tbsp chopped parsley

• Freshly ground black pepper

• 3 eggs, beaten

• Grated Parmesan cheese

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Method:

1. Poach the fish in water for 8 minutes until it flakes easily with a fork. Drain, remove the skin and flake the fish.

2. Meanwhile, cook the spaghetti according to the packet directions. Drain.

3. Fry (sauté) the bacon in the butter in the spaghetti pan for 2 minutes, stirring.

4. Return the spaghetti and add the fish, parsley and a good grinding of black pepper.

5. Add the eggs and cook over a gentle heat, stirring until just beginning to scramble but still creamy.

6. Remove from the heat, quickly spoon on to plates and top with the Parmesan cheese.