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🍝 Spaghetti with creamy carbonara and smoked eel

796 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• salt
• 3 garlic cloves
• 0.5 bunch chives
• 2 tbsp olive oil
• 350 ml heavy cream (at least 30% fat content)
• pepper (from the mill)
• nutmeg
• 50 g grated Parmesan
• 300 g smoked eel
• chive stems (for garnishing)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the spaghetti in the salted water until they are al dente (firm to the bite).
3. 3. Peel the garlic clove and chop it very finely.
4. 4. Wash the chives and shake them dry.
5. 5. Cut the chives into fine rings.
6. 6. Heat the oil in a large pan over medium heat.
7. 7. Add the chopped garlic to the pan and sauté for 1 to 2 minutes until soft and translucent.
8. 8. Add the cut chive rings to the pan.
9. 9. Deglaze the mixture with the cream.
10. 10. Season the sauce with salt, pepper, and ground nutmeg.
11. 11. Let the sauce simmer gently for about 5 minutes.
12. 12. Drain the cooked pasta.
13. 13. Add the drained pasta and the grated parmesan to the pan with the sauce.
14. 14. Toss everything briefly until the pasta is well coated with the sauce.
15. 15. Cut the smoked eel into thin strips.
16. 16. Warm the serving plates.
17. 17. Place the pasta and the eel on the warmed plates.
18. 18. Garnish the dish with fresh chive stems.
19. 19. Serve the dish immediately.

Nutrition per serving

• kcal: 796
• Protein: 34 g · Fett/Fat: 40 g · Carbs: 74 g