Steak Carbonara

Kick your carbonara up a notch with Pre sirloin steak! You’ll never go back.

Total Time: 30 minutes

Servings: 2–4

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Ingredients

• 1 10-ounce package Pre petite sirloin steak, cut into strips and then into small pieces

• 1 pound (box) dried spaghetti

• 2 teaspoons salt

• 2 eggs and 1 egg yolk, at room temperature

• 2/3 cup pecorino romano cheese, grated

• 1 teaspoon freshly ground black pepper

• 1 tablespoon olive oil

• 1 slice thick bacon, cut into small dice

• 1 shallot, minced

• 2 tablespoons parsley, minced

• 1 tsp red pepper flakes

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Instructions

1. Place a large pot of lightly salted water over high heat and bring to a boil. Preheat oven to 200ºF.

2. In a medium-sized bowl, whisk together eggs, egg yolk, and grated cheese, set aside.

3. Place spaghetti in boiling water and cook according to package directions.

4. 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.

5. In the same fat, sauté the shallot until very caramelized, about 6 minutes turn heat to low.

6. Check the pasta, once it is a bit firmer than al dente, remove from heat.

7. Drain the pasta, reserving 1 cup of the cooking water. Add the spaghetti to the skillet with the shallot. Heat for about 1 minute, remove from heat.

8. Take warming bowl out of the oven and add the pasta to the bowl with the shallot, egg/cheese mixture, meat, red pepper flakes, and 1 tablespoon parsley. Add splashes of pasta water and toss, until a creamy sauce forms, about 1/2 cup. Season with salt and black pepper, using tongs, plate the pasta and top with more cheese and parsley.