Kipper Carbonara

Kipper Carbonara
Fishboxer Fishbox HQ from Muir of Ord

A very British take on an Italian classic. Kippers will pack your carbonara with plenty of protein. 


  • 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



  1. Bring a large pan of water to a boil, salt it well and add the pasta.
  2. Cook the pasta until al dente.
  3. Meanwhile, cut the kipper flesh off the skin and remove any pin bones.
  4. Slice the flesh into small strips, about 0.5cm x 3cm (a bit like bacon lardons).
  5. Heat the butter in a frying pan, over a medium to high heat.
  6. Gently fry the fish in the butter for approximately 2 minutes, or until cooked through.
  7. Put the egg yolks, crème fraiche and cream into a bowl, then season with black pepper.
  8. As soon as the pasta is cooked, drain it well, then return it to the pan. Add the egg and cream mixture and the kipper lardons and quickly toss everything together using two forks.
  9. 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 1 minute, but be careful not to overdo it.
  10. The finished sauce should coat the pasta strands like silky custard, not scrambled egg.
  11. Serve and enjoy.