1 Pre Sirloin Steak, cut into strips and then into small pieces
1 lb (box) dried spaghetti
2 tsp salt
2 eggs and 1 egg yolk, room temp
2/3 cup pecorino romano
1 tsp freshly ground black pepper
1 tbsp olive oil
1 slice thick bacon, cut into bits
1 shallot, minced
2 tbsp parsley, minced
1 tsp red pepper flakes
Equipment:
Stock Pot
Place a large pot of lightly salted water over high heat and bring to a boil. Preheat oven to 200F.
In a medium-sized bowl, whisk together eggs, egg yolk, and pecorino. Set aside.
Place spaghetti in boiling water.
Put a large heat resistant bowl in the oven to warm.
Meanwhile, heat oil in a large skillet. Add steak and bacon bits. Cook until the fat has rendered and pieces start to crisp. Using a slotted spoon, remove meat but leave the fat.
In the same fat, sauté the shallot until very caramelized, about 6 minutes. Turn to low.
Check the pasta. Once it is a bit firmer than al dente, remove from heat.
Reserve 1 cup of pasta water. Drain the pasta and add to the skillet with the shallot. Heat for about 1 minute. Remove from heat.
Take warming bowl out of the oven. Add the pasta to the bowl with the shallot, egg/cheese mixture, meat, red pepper flakes, and 1 tbsp parsley. Add splashes of pasta water to make it creamy. (I always end up using about ½ cup)
Season with salt and black pepper.
Using tongs, plate the pasta and top with more cheese and parsley. Enjoy!
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