Kipper carbonara


Hi dahls!!! I hope you having a nice day so far with a fabulous weather as I have been fortunate to experience today. Days like these I absolutely love living in Manchester but let me curtail my excitement because it could start raining without a warning :(. Anyways I hope to enjoy the sun while it last :).

Today I have been super lazy, maybe because of my gym experience last night and very early this morning :). Since I got back from the gym I’ve been sat at the same spot for 4 hours and counting. Finally got hungry and I know I have promised to make seabass but boy that meal needs strength that I didn’t have so I made this quickie :). It was really nice, I used crème fraîche instead of double cream as that was what I had in the fridge but it was a great substitute :). 

Prep time: 10mins
Cook time: 15mins
Serves: 4



420g spaghetti
300g kipper fillets
Small knob of butter
250ml crème fraîche
3 egg yolks
Salt and ground black pepper



Bring a large pan of water to boil, salt and add the spaghetti to cook for 12mins.

Mix egg yolks, crème fraîche, salt and pepper in a bowl.

Cut the kipper flesh off the skin and remove any bonus.  Slice into small strips, about 1 x 4 cm.  Fry gently in butter in small pan for a few minutes, until cooked through.

Drain spaghetti once cooked and return to still hot pan.  Add the egg and crème fraîche mixture and fried kipper, toss everything together. The egg crème mixture should be cooked by the heat of the pasta. If a bit runny put back on hob for 1 minute.

Serve immediately 🙂



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