$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