Pasta with smoked fish carbonara

Ingredients for 4 servings:

• 400 g penne or spaghetti
• 1 zucchini, 250 g
• 1 onion(s), red
• 3 sprigs of oregano
• 50 g Parmesan cheese
• 3 tbsp olive oil
• 200 g smoked fish fillet(s), e.g. trout, mackerel or smoked salmon
• 2 eggs, size M
• 100 ml milk
• some salt
• some pepper, mixed, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

the Italian classic with smoked fish and zucchini

Cook the pasta in plenty of boiling, lightly salted water until al dente. Clean and rinse the zucchini, quarter it lengthwise, and then cut into 0.5 cm thick slices. Peel the onion, halve it, and slice it into thin strips. Rinse the oregano, shake it dry, and tear the leaves from the stalks. Finely grate the Parmesan cheese. In a large pan (which will also have room for the pasta later), heat the olive oil and fry the zucchini slices and onion strips over medium heat for about 4 minutes. Tear the smoked fish fillets into large pieces, add them to the pan with the zucchini and onions along with the oregano leaves, and fry for about 2 minutes. Whisk the eggs with the milk and the grated Parmesan cheese, all but about 2 tablespoons, and season with a little salt and a few turns of freshly ground pepper. Take about 4 tablespoons of the pasta cooking water and then drain the pasta. Remove the pan from the heat and add the pasta and the cooking water. Then quickly stir the egg wash into the hot pasta. Serve and sprinkle with the remaining Parmesan cheese.