For 2.5 ounces of pasta…
- A beaten egg
- Small minced shallot
- 3 nice big boqueron fillets
- 1/4 finely diced preserved lemon
- 1/4 cup grated Parmesan
- Some chopped parsley
- 6 kalamata olives
- 1/2 cup of frozen peas
- Lots of black pepper
Carbonara method. Enough said. Make more next time…
Flori Cooks 
Wow sounds nice. And using boquerones 🙂 A Malaga tradition http://www.spain-holiday.com/Malaga-province/articles/malaga-home-to-the-boqueron – all the best from southern-most Spain!!
I had them fried like that from a food truck in Portland. They were super!
Brevity is the soul of wit. Nice post Flori.
You’ll have to come to Malaga and try the ‘real’ boquerones one day 🙂 Its an institution down here.
I need more pasta recipes for one – comes in handy when the hubby is out of town and the munchkins are asleep. I’ll make this before Passover. 🙂 Pasta with egg is my obsession of the moment, particularly with nice, salty umami flavor.