Miguel Barclay’s smoked mackerel and kale carbonara
- 100g spaghetti
- 25g kale, chopped
- 2 egg yolks
- 30g Parmesan, grated
- 50g flaked smoked mackerel
Bring a large pan of water to the boil and cook the spaghetti for 8-9 mins until al dente. About 1 min before the pasta is cooked, add the kale to the pan.
Meanwhile, put the egg yolks, grated Parmesan and plenty of freshly ground black pepper in a big bowl and mix together. Using tongs, transfer the cooked pasta and kale to the bowl, along with 2tbsp of the pasta cooking water.
Stir until the eggs cook with the heat of the pasta to form a rich, creamy sauce. Add the smoked mackerel, season to taste and serve.