This Jamie Oliver Carbonara of Smoked Mackerel With Courgette & a Squeeze of Lemon is a creamy and smoky recipe, which uses smoked mackerel and courgette. It’s a no-fuss take on the classic, ready in about 25 minutes.
Jamie Oliver Carbonara of Smoked Mackerel With Courgette & a Squeeze of Lemon Ingredients
- 320g dried penne
- 1 onion
- 1 large courgette
- 2 sprigs of fresh rosemary
- 130g smoked boneless mackerel fillets
- olive oil
- 2 large eggs
- 100ml semi-skimmed milk
- 40g Parmesan cheese
- optional: 1 lemon
How To Make Jamie Oliver Carbonara of Smoked Mackerel With Courgette & a Squeeze of Lemon
- Cook the pasta: Boil the penne in salted water according to the packet instructions. Reserve a cup of pasta water before draining.
- Prep the vegetables and fish: Slice the onion and courgette. Remove the courgette core and cut into angled pieces about the size of penne. Pick and chop rosemary leaves. Slice the mackerel into 1cm thick strips.
- Cook the veg and mackerel: In a large frying pan over medium heat, cook onions and courgette with olive oil, salt, and pepper for 5 minutes. Add rosemary and mackerel and cook for another 5 minutes until golden.
- Make the egg mixture: Whisk together the eggs and milk. Finely grate the Parmesan and mix it in.
- Combine pasta and sauce: Add the drained pasta to the frying pan. Remove from heat and add a splash of reserved pasta water to cool the pan. Quickly pour in the egg mixture and stir constantly until the sauce becomes silky and coats the pasta.
- Serve: Plate the pasta, then top with extra Parmesan, black pepper, and a squeeze of lemon juice if desired.
Recipe Tips
- Can I use a different pasta shape? Yes, spaghetti, fusilli, or rigatoni all work well.
- What if I don’t have smoked mackerel? You can substitute with smoked salmon or even cooked bacon.
- How to prevent scrambled eggs in carbonara? Remove the pan from heat and let it cool with pasta water before adding the egg mixture.
- Can I skip the lemon? Yes, but a squeeze of lemon adds a fresh, tangy contrast to the rich sauce.
- Is courgette essential? No, but it adds nice texture. You can substitute with peas or spinach.
What To Serve With Mackerel Carbonara
This pasta is satisfying on its own, but try serving it with:
- Garlic bread or crusty baguette
- A fresh green salad
- Roasted asparagus or green beans
- A glass of crisp white wine
How To Store Mackerel Carbonara
Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of milk or water.
Freeze: Not recommended, as the sauce may separate and the texture of eggs and fish can change.
Mackerel Carbonara Nutrition Facts
- Calories: 511 kcal per serving
- Fat: 17.8g
- Saturates: 5.2g
- Sugars: 6.6g
- Salt: 1.5g
- Protein: 25.3g
- Carbs: 66.3g
- Fibre: 1.1g
FAQs
Can I make this carbonara ahead of time?
It’s best served fresh, but you can prep the ingredients ahead and cook last-minute.
Is this recipe kid-friendly?
Yes, just adjust the seasoning and lemon to taste.
How to make it more creamy?
Add a splash more milk or a spoonful of crème fraîche if desired.
Can I use whole milk instead of semi-skimmed?
Yes, any milk will work.
Why is my carbonara dry?
It may be overcooked. Try adding reserved pasta water to loosen the sauce.
Jamie Oliver Carbonara of Smoked Mackerel With Courgette & a Squeeze of Lemon
Ingredients
Instructions
- Cook the penne in salted water; reserve a cup of water and drain.
- Prep onion, courgette, rosemary, and mackerel.
- Sauté onion and courgette with oil, salt, and pepper for 5 mins.
- Add rosemary and mackerel; cook 5 more mins.
- Whisk eggs, milk, and Parmesan together.
- Combine pasta with mackerel pan; add splash of pasta water.
- Stir in egg mixture off heat until creamy and smooth.
- Serve with extra Parmesan, pepper, and lemon juice.
Notes
- To prevent the eggs from scrambling, let the pasta cool slightly before adding the egg mixture. Adjust lemon and Parmesan to taste.
