Kipper Carbonara

How to make Kipper Carbonara.

Ingredients: Serves 2

  • 2 kipper fillets
  • 1 tbsp olive oil
  • 150-200g pasta of choice
  • 1 egg
  • 2 egg yolks
  • Salt, to taste
  • Coarsely ground black pepper


  1. Remove the skin from the kipper fillets.
  2. Pull or scrape off any of the fine bones that will come away easily (smaller remaining ones will be barely noticeable once cooked) and slice the flesh into strips roughly 3 cm long and ½ cm wide (like bacon lardons).
  3. Bring a large pan of well-salted water to the boil and cook the pasta until al dente.
  4. Meanwhile, fry the kipper lardons in the olive oil for about 3-4 mins until crispy and golden.
  5. Remove from the pan and set aside on a plate lined with a sheet of kitchen paper.
  6. Break the egg into a bowl and whisk to together with the egg yolks and the coarsely ground black pepper.
  7. If you wish to add salt, do so.
  8. When the pasta has had the desired cooking time, siphon off a few tablespoons of the cooking liquid with a small jug, then drain the pasta through a colander and return it to the still hot pan.
  9. Add the kipper lardons and egg mixture and stir continuously until the sauce becomes creamy.
  10. If it is too wet, return to a gentle heat for short while, or if it is on the thick side, add a splash of the reserved cooking liquid.
  11. Serve and enjoy!
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