Kippers Carbonara   | Living North

Kippers Carbonara  

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Kipper Carbonara - Peter Sidwell, Peter Sidwell, FIsh, Kipper, Carbonara, Britain's Best Bakery, Rhegd
Serves: 
4

2 kippers 
400g spaghetti pasta
140ml double / heavy cream
1 lemon 
3 tbsp chives 
Salt and pepper 

Traditional carbonara is a familiar dish to most of us, so this recipe is a great way to introduce fish on the family table. Kippers are an iconic ingredient and create a wonderful smokey flavour for your pasta

Cook the pasta in a large pan of salted boiling water for 9-10 minutes and place a large non-stick frying pan on a medium heat.

Peel the skin off the kippers and dice into 1cm chunks. Add a drizzle of extra virgin olive oil into the frying pan followed by the kippers, cooking them for two to three minutes.

Add in the cream and a little salt and pepper then chop the chives finely and add them to the pan followed by a good squeeze of lemon juice.

When the pasta is cooked lift it out of the pan with a pasta spoon or some tongs and add it to the kippers. Mix the pasta into the sauce and serve.

More Peter Sidwell recipes

Published in: September 2014

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