Carbonara with Boneless Ribeye
Classic Spanish style Carbonara with a Texas twist.
- Difficulty (0 = Caveman, 5 = Thomas Keller): 4
- Serving size: 2-3
- Prep/cook time: 60 min.
- Meat temp: Desired doneness
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F or higher
Ingredients:
- Serving of pasta noodles
- 3 oz frozen sweet peas
- 1 cup heavy cream
- 1/4 cup dry white wine
- 1/2 cup Spanish chorizo (not Mexican), small dice
- 1 head garlic, minced
- 2 shallots, minced
- 3 cups fresh shredded parmesan
- 1/4 cup curly parsley, chopped
- 6 oz baby Bella mushrooms, julienned
- 1 ribeye
- Salt and pepper
Directions:
- Dice your mushrooms, shallots and garlic.
- Thinly slice the chorizo and thinly slice the beef.
- In a non-stick pan, heat the chorizo until they release their oil and become darker in color.
- Add in the mushrooms, shallots and garlic and sautéed until soft.
- Get a pot of water boiling.
- To the mushroom, shallot sauté, add the white wine and peas, cook on low heat until the smell of alcohol is gone (1-2 minutes)
- In a heavy skillet, get the pan hot with oil, place seasoned beef in the oil, tossing and cooking for about 3 minutes.
- Transfer to a paper towel to drain oil and place into mushroom-shallot sauté.
- Boil your noodles until al dente, about 4-6 minutes. Transfer your noodles to the mushroom-shallot sauté pan, add cream and parmesan and toss thoroughly to fully coat the noodles.
- Serve and enjoy.
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: myk@designyourbeef.com
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
