Components
- 150 grams of spaghetti pasta
- One slice of well-roasted sharp picanha (approximately 60 g)
- Four jewels
- 1/2 cup (tea) of finely grated Parmesan cheese (approximately 50 g)
- 1/4 cup of white wine (tea)
- 1/2 cup of pasta cooking water
- 1 teaspoon of olive oil
- Add salt and ground pepper gradually, adjusting to taste.
Setup phase
- Heat a medium-sized pot with approximately 1.5 liters of water over high heat. When it reaches a boil, stir in half a tablespoon of salt. Add the noodles and cook them for the duration specified on the package until they are al dente. In the meantime, get the other ingredients ready.
- Remove the fat and cut the picanha slice into medium-sized pieces. Place them in a food processor and pulse until finely ground. If the meat is not finely minced, heat a frying pan over medium heat and sear the slice for just 1 minute on each side to help the meat grind more easily.
- In a bowl, combine the egg yolks with grated Parmesan cheese and book.
- Place a large skillet over medium heat. Once hot, combine the water and olive oil, then add the shredded meat. Sauté for approximately 2 minutes to heat through. Pour in the wine, stir, and let it boil for around 2 minutes. Turn off the heat.
- After cooking, use tongs to move the noodles to the skillet and combine them with the meat. Pour in the egg yolk and cheese mixture, stirring thoroughly. Add a small amount of the pasta cooking water and mix to coat the noodles evenly—the heat from the pasta will cook the egg yolks, creating a creamy sauce.
- Divide onto two plates and sprinkle with ground peppermint to taste. Serve immediately.
FORE PICAN
This is the recipe for roasted picanha with coarse salt that inspired this dish.
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Tramontina Freezinox Stainless Steel Cookware Set with Plastic Lid
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