Prep Time: 5 mins
Cook Time: 10 mins
1/2 1b/0.22 kg ribeye (or any cut of meat)
1 1b/450 g dried spaghetti
1/2 cup/120 ml extra-virgin olive oil, divided
4-6 medium cloves garlic, thinly sliced
Red pepper flakes
Parsley, for garnish (optional)
In a pot of salted boiling water, cook spaghetti until a bit al dente (1 minute less than the cooking direction on the package). Reserve the pasta cooking water.
Season the meat with salt and pepper on both sides and cut them into small strips.
Meanwhile, in a large skillet, combine 6 tbsp/90 ml olive oil and the sliced garlic. Add a pinch of red pepper flakes to start, (use more of desire or omit). Cook over medium heat for 3 minutes, add the steak and cook for 7 minutes until the meat is cooked thoroughly.
Add the pasta to the pan along with 1/2 cup/118 ml of the pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy sauce forms and coats the noodles and meat. Remove from heat, add the remaining 2 tbsp/30 ml of the olive oil, and stir well to combine.
Serve and garnish with parsley if desired and enjoy.