Kipper Carbonara

Kipper Carbonara
Fishboxer Jamie Ross from Fishbox HQ

Try this recipe out for a quick and tasty dinner time treat.


500g spaghetti or linguine

400g whole or kipper fillets

A small knob of unsalted butter

4 egg yolks

100ml double cream

100g Crème fraiche

Salt and freshly ground black pepper to taste



Bring a large pan of water to a rolling boil, salt it well and add the pasta. Cook until al dente.
Meanwhile, cut the kipper flesh off the skin and remove any pin bones. Slice the flesh into small strips, about 0.5 x 3cm (a bit like bacon lardons). Fry gently in the butter in a small pan for a couple of minutes, until cooked through.

Put the egg yolks crème fraiche and cream into a bowl, season (going easy on the salt because of the kippers) and whisk together.

As soon as the pasta is cooked, drain it well, then return it to the still-hot pan. Add the egg and cream mixture and the kipper lardons and quickly toss everything together using two forks. The eggy cream should be cooked and slightly thickened by the heat of the pasta and the pan. If it looks a bit runny, you can put it back on the hob for just a minute, but don't overdo it.

The finished sauce should coat the pasta strands like silky custard not scrambled egg.