In this episode, Chef Christian takes us on an exciting culinary adventure where he uses fresh local ingredients to create a classic Italian pasta dish with a touch of Quebecois flavor.
Spaghetti carbonara is an Italian dish traditionally prepared with bacon, Parmesan cheese, eggs, and black pepper. However, Chef Christian enjoys adding his own twist to classic recipes, and this time, he decided to add freshly caught smoked trout to his version of spaghetti carbonara.
To do this, Chef Christian traveled to the Pourvoirie du Lac Blanc, where he caught fresh trout and smoked them on site . He then uses these trout to add a smoky, salty flavor to the creamy sauce of his spaghetti carbonara, creating a one-of-a-kind recipe.
The end result is a creamy, flavorful, and elegant pasta dish that combines the rich, rustic flavors of smoked trout with the lightness and freshness of the original recipe's ingredients. This combination of Italian and Quebecois flavors creates a culinary experience in its own right.
By following Chef Christian's step-by-step recipe, you can learn how to cook this sensational dish at home and impress your guests at your next dinner party. So, put on your apron and follow the guide for an unforgettable culinary experience!
Thanks to our partners: Isoporc and the Vignoble Les Artisans du Terroir
Ingredients
- 900 g spaghetti
- 225 g pancetta or thick bacon cut into strips
- 4 small smoked trout (or 2 large ones)
- 4 green onions, sliced
- 4 eggs
- 250 g grated Parmesan cheese
- Crushed black and pink peppercorns in a mortar
- Salt
Preparation
- In a pot of boiling salted water, cook the pasta until al dente. Reserve 250 ml (1 cup) of the cooking water. Drain and return to the pot.
- Meanwhile, in a large skillet, brown the pancetta in the oil.
- Drain and set aside on a paper towel.
- In the still hot pan, place the trout fillets, cover and set aside. (No cooking, just to reheat the fillets)
- In a large bowl, whisk the eggs with 125 ml (1/2 cup) of the cooking water and the Parmesan cheese. Season generously with salt and pepper, then add the bacon and green onions and stir.
- Pour into the pasta and stir to coat well.
- Add cooking water to obtain a smooth sauce.
- Heat over low heat, stirring constantly, until the egg mixture begins to thicken and loses its shine.
- Add pepper to taste and adjust the seasoning with salt.
- Arrange and add the hot smoked trout fillets on the surface.
- Serve hot with a good Quebec white wine.
