Grilled Steelhead Trout Carbonara

A seafood spin on classic carbonara — pancetta, parmesan, and grilled trout, on the table in 30 minutes.

March 5, 2021

Fire up the grill for a seafood spin on classic carbonara. This restaurant-style dish is packed with flavor and ready in about 30 minutes.

What you'll need

Ingredients

Method

1
Stabilize your grill at 350°F and set up for a direct cook.
2
While the grill is coming to temperature, boil the Fettuccini and strain.
3
Preheat pan (we used a Le Creuset paella pan), drizzle oil in and add the pancetta. Render until most of the fat has rendered and the pancetta begins to crisp (5 min).
4
Add Riverence trout pieces and gently incorporate into the pork fat.
5
Add garlic and cook for another minute, be careful not to get any color.
6
Deglaze with white wine.
7
Reduce by ½ and add the pasta. Fully incorporate everything in the pan by tossing with tongs.
8
Add the whipped eggs, cheese, pepper and parsley. Quickly incorporate and take off the heat. (You do not want scrambled eggs but rather a slightly nape viscosity that has a creamy appearance and coats.)
9
Taste for seasoning and adjust if needed.
10
Serve as soon as possible.

From farm to your kitchen

Premium seafood from trusted farms — shipped overnight, frozen at peak freshness.

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