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SMOKED MACKEREL CARBONARA

Ingredients

  • 450 g spaghetti
  • 2 tsp horseradish sauce
  • 400 g greek yoghurt
  • 4 eggs
  • 60 g parmesan cheese finely grated
  • 1 tsp sea salt
  • freshly ground black pepper
  • 1 tsp rapeseed oil
  • 2 medium courgettes grated
  • 350 g boneless smoked mackerel skin removed and flaked
  • 240 g baby spinach
  • 1 small bunch flat leaf parsley roughly chopped

Instructions

  • Bring a large saucepan of salted water to the boil, add the spaghetti and stir well.  Simmer for 12-15 minutes until cooked.
  • While the pasta cooks, prepare the sauce. Whisk together the horseradish sauce, yoghurt, eggs and parmesan. Season with black pepper.
  • Heat a large pan until medium hot, add the oil and stir fry the courgette for 2 minutes until it has started to soften.
  • Add the smoked mackerel, mix well then cook for another minute. Stir in the spinach and cook for a couple of minutes until wilted down.
  • Turn the heat off (to prevent curdling), add the horseradish and yoghurt mixture into the pan. Stir really quickly until mixed throughout the courgettes and mackerel. 
  • Drain the pasta and tip straight into the pan, with about 100ml of the cooking water, then stir until totally covered in the sauce.
  • Serve straight away with the parsley scattered over the top.