A different kind of carbonara, this adds the smokey aspect in the form of trout instead of bacon. With spinach it even becomes a full, balanced meal. Don’t even think about adding salt to this dish, both the parmesan and the smoked trout have it in spades. I usually make this with smoked mackarel, which I think works a little better with both the creamy sauce and the spinach, but the store had run out. I urge you to try the mackarel variety too, it is delicious. Another alternative to the smoked trout, which has a specific flavour, is to use regularly baked trout or some baked white fish.
- 80gr elbow macaroni
- 200gr fresh spinach
- 1 egg
- 3 tbs grated parmesan
- 125gr smoked trout fillet
Serves 1 as part of the Budget Challenge
Make sure the trout fillet is out of the fridge so it won’t be really cold when you add it to the dish.
Cook the macaroni in plenty of unsalted water until al dente. 30 seconds before being done, add the spinach so it can wilt and cook slightly.
Drain the macaroni (squeeze some moisture out of the spinach) and add it back to the pot. Now add the egg and some pepper and stir well. Do not turn the hob back on or you might get scrambled egg (I do turn it on very briefly if the egg takes far too long to set). Just keep stirring and it will set.
Add the parmesan cheese.
Now stir in the trout and serve.