Tinned Fish Recipe - Fishwife Smoked Rainbow Trout Carbonara скачать в хорошем качестве

Tinned Fish Recipe - Fishwife Smoked Rainbow Trout Carbonara

Today I’m taking my tinned fish adventures in a different direction — instead of a straight review, I’m cooking an entire dish using Fishwife Smoked Rainbow Trout: a silky, smoky Trout Carbonara. This recipe came together beautifully, and it shows just how versatile tinned fish can be. If you'd like to try this tin for yourself, I've been accepted as an affiliate for Fishwife and you can purchase it through my personalized link below. Any tin you purchase helps support the channel and future fish-fueled experiments! 👉 Fishwife Smoked Rainbow Trout https://fishwife.sjv.io/bOg3WM Use code SHAVINGS10 for 10% off sitewide! 🐟✨ Tinned Trout Carbonara — Ingredient Card Ingredients (2 servings): *Note I basically doubled this in the video. 1 tin Fishwife Smoked Rainbow Trout 6 oz (170g) spaghetti or bucatini 2 large egg yolks (I used whole eggs) ¾ cup freshly grated Parmigiano-Reggiano or Pecorino Romano for a sharper edge Freshly cracked black pepper (lots!) 1–2 tbsp trout oil from the tin (or olive oil if needed) 1 small garlic clove (optional; lightly smashed) Salt (for pasta water) Short Version of Instructions: Prep the sauce: Whisk egg yolks, grated cheese, and plenty of black pepper into a thick paste. Cook the pasta: Salt your water generously. Boil pasta until al dente; reserve ½ cup pasta water. Warm the base: In a pan, heat 1–2 tbsp trout oil (or olive oil). Add optional smashed garlic clove to perfume the oil, then remove it. Combine: Add cooked pasta + a splash of pasta water. Toss to coat. Flake in the smoked trout. Make it carbonara: Remove pan from heat, then stir in the egg/cheese mixture until silky and glossy. Add tiny splashes of pasta water if needed to loosen. Serve: Twirl into bowls, top with more trout flakes, extra cheese, and lots of cracked pepper.