Here we have a recipe by the famous german cook Cornelia Poletto from the city of Hamburg. She is well-known on german TV and has a german-italian Restaurant. Eel is very traditional in Hamburg, so this is the best of both worlds. Of course, in Italy they would never mix fish with cheese, but its a german-italian recipe.
Fair to say my version was not perfect, the eggs scrambled a little bit. Anyway very tasty this Hanseatic Carbonara.
Ingredients
330g Spaghetti
100g smoked eel, cubed
2 eggs, whisked
40g Parmesan, grated
2 tbsp chives, chopped
1-2 tbsp butter
Preparation
- Grate Parmesan, chopp chives, whisk eggs with black pepper and chopp eel in cubes.
2. Cook pasta. Meanwhile cook eel in butter on moderate heat for 2-3min
3. Add cooked Spaghetti and combine. Add half of the Parmesan and chives. Combine
4. Remove from the heat ( wait a little bit!) and then add whisked eggs. Combine and add rest of the Parmesan.
5. Finally some chives on top. ENJOY