Spaghetti Pétoncles Bacon Bœuf (Version Imprimable)
# Ingrédients:
→ For the Pasta
01 -
300g spaghetti
02 -
Salt for pasta water
→ For the Sauce
03 -
8 fresh scallops
04 -
200g beef (sirloin or filet mignon), thinly sliced
05 -
4 bacon strips (halal alternatives can be used)
06 -
1 tablespoon olive oil
07 -
2 garlic cloves, minced
08 -
1 tablespoon butter
09 -
1/2 cup heavy cream
10 -
Salt and pepper to taste
11 -
Fresh chopped parsley for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, usually 9-11 minutes, until al dente. Before draining, reserve 1/2 cup of pasta cooking water. Set the pasta aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the bacon until crispy, then remove and set aside. In the same pan, add the beef slices and cook for 3-4 minutes until golden and medium done. Remove and set aside with the bacon. Melt 1 tablespoon butter in the same pan over medium heat. Add the scallops and cook for 2-3 minutes on each side until golden and opaque. Remove and set aside.
03 -
In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and let it simmer. Return the beef, bacon, and scallops to the pan. Mix well and heat through. Season with salt and pepper to taste. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
04 -
Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta with the sauce and meat mixture. Serve the pasta on plates and garnish with freshly chopped parsley.
# Notes:
01 -
This delicious pasta dish combines tender scallops, savory bacon, and juicy beef for a luxurious meal.
02 -
You can substitute the meat with alternatives that suit your dietary preferences.