Low German Fish Noodles with Touch Of Carbonara Feeling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon butter
- 200 g eel (s) (smoked eel fillet)
- 500 g spahetti
- Salt water
- 5 egg yolks
- 2 tablespoon chives, chopped
- 40 g parmesan, rated
- 1 teaspoon mustard, coarser
- 1 dash balsamic cream
- sea-salt
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- The smoked eel is cut into strips approx. 1 cm wide. Please froth the butter in a pan, but do not let it brown. Add the eel strips and reduce the heat. Let the eel get hot for about a minute while swirling several times, then remove from the fire and set aside.
- In the meantime, bring a large pot of salted water to the boil and cook the spaghetti al dente according to the instructions on the packet. Do not add any oil to the water and do not quench the spaghetti after cooking, otherwise they will not combine with the sauce.
- Put the egg yolks in a high pan or wok (wok is actually better!). Add half of the parmesan cheese, salt, pepper, chives, mustard and balsamic vinegar to the egg yolks and whisk thoroughly with the whisk. Then add the warm pieces of eel and butter and stir carefully.
- Since it is always said: The sauce is waiting for the pasta, the sauce and eel must be ready before the noodles.
- When the cooking time is over, drain the pasta (do not quench) and add it to the sauce while hot. Swirl well (or mix well with two spatulas). Add the rest of the parmesan and toss again.
- Serve hot immediately. For the look you can sprinkle some chives on top as a garnish.
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