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Cooking with tinned fish. Cockle Carbonara
Cooking

Cooking with tinned fish. Cockle Carbonara

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Tradional…far from it. Delicious… absolutely!

For all your pasta purists out there, this isn’t for you.
Taking inspiration from carbonara and incorporating some wonderful things, producing layers of flavor that all play well together.
The pasta shape is used, was perfect, they cradled the little cockles perfectly.

• 8 oz guanciale or pancetta
• 1 whole egg
• 3 egg yolks 
• 4 oz parmigiano reggiano , finely shredded
• 4 oz pecorino romano, finely shredded
• 1/2 tsp black pepper
• 1 package of pasta(used Orecchiette)
• 1 tbsp salt (for pasta water)
• 1/3 cup pasta cooking water
• 3 garlic cloves , finely minced

@Matiz Foods
#tinnedfish #cooking #tinnedfishreview #foodreview #food

6 Comments

  2. @misolgit69

    tbh, I wasn't aware many Americans had even heard of Cockles, I was sort of under the impression they were a peculiarly UK coastal shellfish DUH !! btw I've seen other posts where the OPs have fish in brine, usually Mackerel and they say they drain the can and give the liquid to their dog and claim they love it, hmmn ?

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