Serves 4

Ingredients

• 1lb smoked eel fillets
• 2 eggs
• 1/3 cup Parmesan cheese, plus extra for grating on top
• 16 oz spaghetti
• 1/2 tsp black pepper

1. Boil pasta in salted water until al Dente. Drain pasta and reserve 3/4 cup pasta water. This will help bring the carbonara sauce together.
2. Remove and discard skin from eel fillet, and cut eel fillets into 1/2" pieces.
3. Sauté eel in a wide, deep sauce pan over medium heat until browned.
4. In a small bowl, whisk together eggs, Parmesan, and black pepper.
5. Add pasta to eel and stir. Add 3/4 cup pasta water and stir continuously until it begins to thicken.
6. Remove from heat and let cool for a couple minutes.
7. Slowly add egg mixture to pasta and stir for 30 seconds.
8. Top with extra parmesan cheese and black pepper to taste!