Nate’s Rainbow Trout & Cured Meats Fusilli Bucati Recipe


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Over the weekend I was stupid enough to break my wrist, so not only has that caused challenges in day to day life, but also with cooking. I now have three new requirements when thinking of recipe ideas. The first is can I cook it with one hand, the second is can I eat it with one hand and the last is to try and limit washing up to a bear minimum. So this recipe is my first attempt of cooking with one arm, and it’s all cooked in one singular pan!

What ingredients do I need?

1 table spoon of cooking oil
5 heaped table spoons of diced pancetta per person
Fusilli Bucati pasta
Several pieces of Italian Speck meat per person
Several small pieces of smoked rainbow trout per person

For the sauce
2 table spoons of grated cheddar
2 table spoons of grated mozzarella
6 table spoons of milk
Half a teaspoon of ground peppercorns
Half a teaspoon of ground dried basil
2 teaspoons of smoked paprika

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What do I need to do?

Start by putting your cooking oil and pancetta into your saucepan and put on a high heat. This will only take around 2 minutes to cook, once done add your Fusilli Bucati to the saucepan and add just enough water to cover the pasta.


Keep cooking until most of the water is evaporated, then add 3 table spoons of the milk, the cheese, ground peppercorns, basil and smoked paprika and then mix well.


Next add the Italian Speck meat and mix that in, then add another 3 table spoons of milk and mix again, followed by the smoked rainbow trout then mix again.


Keep cooking for another 2 minutes, and then you’re done, enjoy!


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