Black spaghetti with roast beef in black pepper sauce
4 servings
25 minutes
Recipe from Maxim Klykov, chef of Farro Pasta Bar.

CaloriesProteinsFatsCarbohydrates
555.2
kcal34.2g
grams17.5g
grams64.2g
gramsRoast 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
1
For the black pepper sauce, blend shallots and garlic with soy sauce until smooth. Add pepper.
- 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.
- 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.
- Beef: 300 g
4
Boil the pasta with a timer until al dente.
- Cuttlefish Ink Pasta: 200 g
5
In a heated pan, add black pepper sauce, cream, butter, finely chopped parsley (5 g), and cooked pasta.
- 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.
- Roast beef: 120 g
- Parsley: 7 g









