Directions

  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!