Black spaghetti with roast beef in black pepper sauce

4 servings

25 minutes

Recipe from Maxim Klykov, chef of Farro Pasta Bar.

Energy value per serving

• Calories: 555.2
• Proteins: 34.2g
• Fats: 17.5g
• Carbohydrates: 64.2g

Ingredients

• Roast beef: 120 g
• Butter: 10 g
• Cream 33%: 40 ml
• Parsley: 7 g
• Beef: 300 g
• Shallots: 100 g
• Garlic: 100 g
• Ground black pepper: 20 g
• Sugar: 50 g
• Soy sauce: 100 ml
• Cuttlefish Ink Pasta: 200 g

Cooking steps

1. For the black pepper sauce, blend shallots and garlic with soy sauce until smooth. Add pepper.

   Required ingredients:

   • Shallots: 100 g
   • Garlic: 100 g
   • Soy sauce: 100 ml
   • Ground black pepper: 20 g

2. Heat sugar in a saucepan over low heat until caramel forms, then add chopped onion and garlic.

   Required ingredients:

   • Sugar: 50 g
   • Shallots: 100 g
   • Garlic: 100 g

3. Roast the beef in the oven at 180 degrees for about 10 minutes. Let it cool and then slice it thinly.

   Required ingredients:

   • Beef: 300 g

4. Boil the pasta with a timer until al dente.

   Required ingredients:

   • Cuttlefish Ink Pasta: 200 g

5. In a heated pan, add black pepper sauce, cream, butter, finely chopped parsley (5 g), and cooked pasta.

   Required ingredients:

   • Ground black pepper: 20 g
   • Cream 33%: 40 ml
   • Butter: 10 g
   • Parsley: 7 g
   • Cuttlefish Ink Pasta: 200 g

6. Mix everything thoroughly and heat on medium for about 1 minute.

7. Place the pasta in a deep plate, top it chaotically with slices of roast beef, and sprinkle with finely chopped parsley.

   Required ingredients:

   • Roast beef: 120 g
   • Parsley: 7 g