Thursday, 16 June 2011

Rainbow Trout and Pea Tagliatelle Carbonara


This was originally meant to be made with salmon but, to save the pennies, I used rainbow trout instead - which is about half the price and similar. 

I made the sauce by mixing creme fraiche, a couple of egg yolks and some pecorino (a cheap alternative to parmesan) and stirring it into the hot, cooked pasta - the more cheese the better in my opinion!!! 

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