Grilled Steelhead Trout Carbonara

Method

Directions

1. 1
   Stabilize your grill at 350°F and set up for a direct cook.
2. 2
   While the grill is coming to temperature, boil the Fettuccini and strain.
3. 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. 4
   Add Riverence trout pieces and gently incorporate into the pork fat.
5. 5
   Add garlic and cook for another minute, be careful not to get any color.
6. 6
   Deglaze with white wine.
7. 7
   Reduce by ½ and add the pasta. Fully incorporate everything in the pan by tossing with tongs.
8. 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. 9
   Taste for seasoning and adjust if needed.
10. 10
    Serve as soon as possible.