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Lemon fettuccine with swordfish carbonara

Level: Average

Preparation: 30 Minutes

Cooking: 20 Minutes

Doses: 4 People

for 4 people
  • 250 gr “La Campofilone” Lemon Fettuccine
  • 300 gr smoked swordfish
  • 4 egg yolks
  • fresh cream
  • thyme
  • extra virgin olive oil
  • salt
  • pepper

Cut the smoked swordfish into strips and brown in a pan with olive oil, salt and pepper. In a bowl, beat the egg yolks and add black pepper, salt, thyme, very little fresh cream and a ladle of cooking water.
Boil the fettuccine in plenty of salted water, drain and sauté with the swordfish for a few minutes.
Turn off the heat and add the egg yolks. Toss until they are well mixed and serve.