30 min serves 2-4
Kick your carbonara up a notch with Pre sirloin steak! You’ll never go back.
- 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
- 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!