Recipe
Tagliatelle with ling roe, smoked tuna and egg yolk
A recipe inspired by the traditional Italian carbonara, replacing the cheese with grated ling roe and the pancetta with diced smoked tuna.
A light touch of garlic, extra virgin olive oil and the egg yolk so typical of carbonara create a creamy, tasty sauce you won't forget.
Method
- Separate the yolks from the whites and set aside.
- Grate the ling roe and set aside.
- Peel and thinly slice the garlic.
- Brown the garlic slices in a pan with a couple of tablespoons of oil. Drain them on kitchen paper and let the oil cool.
- Cook the pasta in salted water.
- Meanwhile, dice the smoked tuna and chop the coriander and chives.
- Transfer the cooked pasta to a bowl and mix it with the reserved oil, a couple more tablespoons of oil, the yolks and the grated roe.
- Plate carefully so the pasta doesn't break and finish with the diced smoked tuna and some fried garlic slices.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
