Ground sirloin tossed with pasta, garlic, Parmesan, and a little pasta water for a light, silky sauce; finish with parsley.
HBy haileygracee
Servings
4
12 oz Spaghetti
1 lb Ground sirloin
2 tbsp Extra virgin olive oil
5 clove Garlic
2 tbsp Unsalted butter
0.5 tsp Red pepper flakes
1 cup Parmigiano-Reggiano, finely grated
0.25 cup Fresh flat-leaf parsley, chopped
1 tbsp Kosher salt
0.5 tsp Black pepper
3 L Water
Calories
541 kcal
Protein
34g
Carbs
21g
Fat
36g
Fiber
2g
Sugar
2g
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Cook Pasta
1. Bring the water to a boil in a large pot and add the kosher salt so it tastes like mild seawater. Cook the spaghetti 1 to 2 minutes short of the package time until just shy of al dente. Reserve 1.5 cups of the starchy pasta water, then drain without rinsing.
12 oz Spaghetti,
1 tbsp Kosher salt,
3 L Water
Cook Beef
2. While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat. Add the ground sirloin, season with a pinch of salt and the black pepper, and break it into small crumbles. Cook 5 to 6 minutes until well browned, without stirring too often so it sears.
1 lb Ground sirloin,
2 tbsp Extra virgin olive oil,
1 tbsp Kosher salt,
0.5 tsp Black pepper
3. Reduce the heat to medium and push the beef to one side. Add the butter, garlic and red pepper flakes to the cleared space and cook 30 to 45 seconds until fragrant but not browned, then stir into the beef.
4. Add the drained spaghetti and 3/4 cup of the reserved pasta water to the skillet. Toss vigorously over medium heat for 1 to 2 minutes until the pasta finishes cooking and the liquid turns glossy.
12 oz Spaghetti
5. Remove the pan from the heat and add the Parmigiano-Reggiano a handful at a time, tossing constantly to create a light, silky sauce. Loosen with more pasta water a splash at a time if needed, and adjust the salt and pepper.
1 cup Parmigiano-Reggiano, finely grated,
1 tbsp Kosher salt,
0.5 tsp Black pepper
6. Divide among warm bowls and finish with the chopped parsley and extra grated cheese if desired.
1 cup Parmigiano-Reggiano, finely grated,
0.2 cup Fresh flat-leaf parsley, chopped
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