Cod & haddock tagliatelle carbonara
- 260g Norwegian cod fillets, skin removed
- 240g Norwegian haddock fillets, skin removed
- 400g tagliatelle
- 100g bacon
- 2 cloves garlic
- 4 eggs
- 300ml light soured cream
- 150g Parmesan cheese
- Fresh basil leaves
Cut the fish and bacon into thin strips and finely chop the garlic.
Fry the bacon in a dry frying pan until golden and crispy.
Add a dash of oil and then place the fish and garlic in with the bacon.
Keep at a low temperature for approximately 3 minutes.
Cook the tagliatelle in a pan of boiling water according to the packet instructions.
Mix the eggs and soured cream in a bowl and then add the cooked and drained pasta, fish, bacon and garlic.
Gently stir the mixture together and serve with Parmesan cheese and chopped basil leaves sprinkled on top.