Black spaghetti with roast beef in black pepper sauce

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

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

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

Boil the pasta with a timer until al dente.

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

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

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