Pasta with Smoked Fish Carbonara

Summary

Ingredients

• 400 g penne or spahetti
• 1 zucchini, 250 g
• 1 onion (s), red
• 3 stalks oregano
• 50 g parmesan in one piece
• 3 tablespoon olive oil
• 200 g fish fillet (s), smoked, e.., trout, mackerel or stremel salmon
• 2 egg (s), size. M.
• 100 ml milk
• a bit salt
• some pepper, more colorful, from the mill

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Instructions

1. Cook the noodles in plenty of boiling, lightly salted water until they are firm to the bite.
2. Clean the zucchini, rinse, quarter lengthways and then cut into 0.5 cm thick slices. Peel the onion, cut in half and cut into thin strips. Rinse the oregano, shake dry and pluck the leaves from the stems. Finely grate the parmesan cheese.
3. In a large pan, which will later also have space for the pasta, heat the olive oil and fry the zucchini slices together with the onion strips over a medium heat for about 4 minutes. Pluck the smoked fish fillets into large pieces, add the oregano leaves to the zucchini and onions in the pan and fry for about 2 minutes.
4. Whisk the eggs with the milk and the grated Parmesan cheese, except for about 2 tablespoons, and season with a little salt and a few turns of colored pepper from the mill.
5. Remove about 4 tablespoons of the pasta cooking water and then drain the pasta. Remove the pan from the heat and add the pasta with the cooking water. Then stir the egg milk molto rapido into the hot pasta.
6. Then serve and sprinkle the rest of the Parmesan cheese on top.