Uploaded March 2023 | Updated September 2026, 2 days ago
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
5 min prep, 15 min total
Ingredients:
• 500g of spaghetti or fettuccini pasta
• 3 full eggs, 1 yolk
• 150g of grated pecorino
• 250g steak (ideally scotch fillet)
• Salt and pepper
Directions
• Add the eggs and cheese in a bowl and stir to make a sticky paste.
• Put some salted water on to boil (around 2 tbspn of salt to 1.5l of water) and once it’s boiling, add in our pasta and cook for however long it says on the packet.
• While the pasta cooks, sear the steak to your preferred done-ness (medium rare is the correct answer here) over a very high heat with a liberal amount of salt and pepper, then set aside to rest for 2-3 minutes.
• Remove the pasta and rain the water, then add the cheese and egg mix, then quickly stir these to avoid making scrambled eggs and pasta (the heat of the pasta will cook the eggs, don’t worry). Keep stirring until the pasta looks creamy (about 1min).
• Finally dice the steak in to 1cm cubes and add on top of the pasta. Salt and pepper to taste.
Gear:
• A pot
• A grill
Merch: firetofork.net/shop
The gear I use – firetofork.net/gear
MY BOOK – firetofork.net/product/adventure-cooking-book-pre-order
Patreon - patreon.com/firetofork
Second channel - youtube.com/channel/UCDXrWO6yj_f7io_1FieH-2w
I’m most active on Instagram @firetofork
I’m also on Facebook - facebook.com/firetofork
5 min prep, 15 min total
Ingredients:
• 500g of spaghetti or fettuccini pasta
• 3 full eggs, 1 yolk
• 150g of grated pecorino
• 250g steak (ideally scotch fillet)
• Salt and pepper
Directions
• Add the eggs and cheese in a bowl and stir to make a sticky paste.
• Put some salted water on to boil (around 2 tbspn of salt to 1.5l of water) and once it’s boiling, add in our pasta and cook for however long it says on the packet.
• While the pasta cooks, sear the steak to your preferred done-ness (medium rare is the correct answer here) over a very high heat with a liberal amount of salt and pepper, then set aside to rest for 2-3 minutes.
• Remove the pasta and rain the water, then add the cheese and egg mix, then quickly stir these to avoid making scrambled eggs and pasta (the heat of the pasta will cook the eggs, don’t worry). Keep stirring until the pasta looks creamy (about 1min).
• Finally dice the steak in to 1cm cubes and add on top of the pasta. Salt and pepper to taste.
Gear:
• A pot
• A grill
