$2,000 Wagyu Parm Pasta

Ingredients

• 250 g Parmesan Wheel (freshly shaved; use a portion of a premium wheel)
• 2 cups All-Purpose Flour (sifted)
• 3 large Eggs (room temperature)
• 8 oz Wagyu Beef (ribeye or sirloin) (trimmed, cut into 1/4‑inch slices)
• 2 tbsp Soy Sauce (Japanese style, low sodium)
• 2 tbsp Mirin (sweet Japanese rice wine)
• 1 tbsp Granulated Sugar
• 2 tbsp Vodka (for flambé; use 80‑proof)
• 1/2 cup Heavy Cream (cold)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 tbsp Olive Oil (extra‑virgin)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper (freshly cracked)

Instructions

1. Carve the Parmesan Center

   Place the Parmesan wheel on a sturdy board. Using a sharp chef's knife, cut a shallow cylinder about 1‑inch deep from the center and set the core aside for later shaving.

   Time: PT10M

2. Make Fresh Pasta Dough

   In a mixing bowl, mound the sifted flour and make a well. Crack the eggs into the well, whisk lightly, then gradually incorporate flour until a shaggy dough forms.

   Time: PT5M

3. Knead and Rest the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic. Shape into a ball, wrap in plastic, and let rest 20 minutes at room temperature.

   Time: PT25M

4. Roll and Cut Linguine

   Divide the rested dough into 4 pieces. Using a rolling pin or pasta machine, roll each piece to about 1 mm thickness. Dust lightly with flour and slice into 2‑mm wide strips to form linguine.

   Time: PT15M

5. Cook Linguine Al Dente

   Bring a large pot of salted water (1 Tbsp salt per 4 L) to a rolling boil. Add the fresh linguine and cook 2‑3 minutes, or until just tender. Reserve ½ cup pasta water, then drain.

   Time: PT8M

   Temperature: 212°F

6. Slice Wagyu Beef

   Trim any remaining fat cap from the wagyu, then slice across the grain into ¼‑inch thick strips.

   Time: PT5M

7. Caramelize Wagyu

   Heat the cast‑iron skillet over medium‑high heat, add 1 Tbsp olive oil, then lay the wagyu strips in a single layer. Cook 2‑3 minutes per side until a deep caramel crust forms, but the interior remains medium‑rare.

   Time: PT5M

   Temperature: 375°F

8. Prepare Sweet Japanese Dipping Sauce

   In a small saucepan, combine soy sauce, mirin, and sugar. Bring to a gentle simmer, stirring until sugar dissolves, then remove from heat. Set aside.

   Time: PT5M

   Temperature: 200°F

9. Flambé Vodka‑Parmesan Cheese Base

   Return the skillet (off heat) and add the shaved Parmesan core, butter, and vodka. Carefully ignite the vodka with a torch or long lighter, allowing the flame to burn off the alcohol (about 30 seconds). Stir until a smooth, buttery cheese sauce forms.

   Time: PT3M

10. Make Light Cream Sauce

    In the small saucepan, melt 1 Tbsp butter over low heat, add the heavy cream, and whisk gently until just thickened (about 2‑3 minutes). Season with a pinch of salt and pepper.

    Time: PT5M

    Temperature: 180°F

11. Combine Pasta, Sauces, and Wagyu

    Return the cooked linguine to the large pot. Add the vodka‑Parmesan cheese base, the light cream sauce, and a splash of reserved pasta water. Toss gently to coat. Fold in the caramelized wagyu strips and drizzle the sweet Japanese sauce over the top.

    Time: PT4M

12. Plate and Garnish

    Twirl a portion of pasta onto each plate, drizzle any remaining sauce, sprinkle with fresh parsley and extra shaved Parmesan. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

55 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Parmesan Wheel: Pre‑grated Parmigiano‑Reggiano, Aged Pecorino Romano
• Instead of All-Purpose Flour: Tipo 00 flour, Bread flour
• Instead of Eggs: Egg substitute (1 egg ≈ 1/4 cup liquid), Aquafaba (3 tbsp per egg)
• Instead of Wagyu Beef (ribeye or sirloin): Prime beef steak, Grass‑fed ribeye
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Mirin: Sake + sugar, Honey diluted with water
• Instead of Granulated Sugar: Brown sugar, Honey (½ tsp less)
• Instead of Vodka: Brandy, Rum
• Instead of Heavy Cream: Half‑and‑half, Coconut cream
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Fresh Parsley: Fresh basil, Chives
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Cutting Board
• Chef's Knife
• Mixing Bowl
• Rolling Pin or Pasta Machine
• Pasta Cutter or Sharp Knife
• Large Pot
• Colander
• Cast Iron Skillet
• Small Saucepan
• Flame Torch or Stove Burner
• Tongs
• Measuring Cups and Spoons
• Microplane Grater

Critical Steps — Do Not Skip

• Carving the Parmesan wheel without cracking it
• Kneading and resting the fresh pasta dough
• Rolling the dough to the correct thinness
• Flambéing the vodka‑Parmesan mixture safely
• Caramelizing wagyu to a crisp exterior while keeping it medium‑rare inside

Chef Tips from the Video

• Keep the Parmesan wheel chilled; cold cheese cuts cleaner.
• Use a pasta machine for consistent thickness and smoother linguine.
• Finish the dish off the heat; residual heat will finish cooking the pasta and keep the wagyu tender.
• A splash of high‑quality extra‑virgin olive oil added at the end brightens the flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of cream to revive sauce.

Freezer: Fresh pasta can be frozen uncooked on a tray, then transferred to a zip‑top bag (up to 1 month). Reheat directly in boiling water.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy and meat.

Make-Ahead Tips

• Fresh pasta dough can be prepared up to 24 hours ahead and refrigerated; roll and cut just before cooking.
• The sweet Japanese sauce can be made 2 days ahead and stored in the fridge.
• Wagyu can be sliced and kept refrigerated, but caramelize immediately before serving for optimal texture.

Frequently Asked Questions