Black Spaghetti with Roast Beef in Black Pepper Sauce
Pasta and Pizza | Author's cuisine
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe by John Smith, chef at Pasta House.
Ingredients
- Beef chuck roast - 4.2 oz
- Butter - 0.4 oz
- 33% Cream - 1 fl oz
- Parsley - 0.2 oz
- Beef - 10.6 oz
- Shallot - 3.5 oz
- Garlic - 3.5 oz
- Ground Black Pepper - 0.7 oz
- Sugar - 1.8 oz
- Soy Sauce - 3 fl oz
- Squid Ink Pasta - 7.1 oz
Step by Step guide
Step 1
For the black pepper sauce, blend the shallots and garlic with soy sauce until smooth. Add the pepper.
Step 2
Heat sugar in a saucepan over low heat until it turns into caramel, then add the crushed onion and garlic.
Step 3
Roast the beef in the oven at 356°F for about 10 minutes. Allow it to cool, then slice it thinly.
Step 4
Boil the pasta according to the timer until al dente.
Step 5
In a preheated skillet, add the black pepper sauce, cream, butter, finely chopped parsley (5 g), and the cooked pasta.
Step 6
Mix everything thoroughly and heat over medium heat for about 1 minute.
Step 7
Place the pasta in a deep plate, then arrange the slices of roast beef on top in a random manner, and sprinkle with finely chopped parsley.
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