# Components:
→ Wagyu Beef Preparation
01 - 300 grams Wagyu beef sirloin or ribeye, sliced very thinly
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Pasta Preparation
05 - 350 grams fresh tagliatelle or fettuccine
06 - 2 liters water
07 - 1 tablespoon salt
→ Sauce Components
08 - 2 tablespoons unsalted butter
09 - 1 small shallot, finely chopped
10 - 2 cloves garlic, minced
11 - 100 milliliters dry white wine
12 - 200 milliliters heavy cream
13 - 40 grams grated Parmigiano-Reggiano
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon sea salt, to taste
→ Garnish
16 - 4-8 edible gold leaf sheets
17 - 1 tablespoon chives, finely snipped
18 - Extra grated Parmigiano-Reggiano, optional
# Directions:
01 - Season Wagyu beef slices with salt and pepper. Allow to reach room temperature.
02 - Boil salted water in a large pot. Add pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain.
03 - Heat olive oil in a large skillet over medium-high heat. Sear Wagyu slices for 20-30 seconds per side until lightly browned. Remove and reserve.
04 - Reduce skillet heat to medium. Melt butter, add shallots and garlic. Sauté until softened and fragrant, about 2-3 minutes.
05 - Deglaze the skillet with white wine, scraping up any browned bits. Reduce the liquid for 2 minutes.
06 - Pour in heavy cream, bring to a simmer, and cook until slightly thickened, approximately 2-3 minutes.
07 - Stir in Parmigiano-Reggiano, black pepper, and sea salt. Adjust consistency with reserved pasta water to achieve a silky texture.
08 - Add the drained pasta to the skillet with the sauce. Toss thoroughly to ensure even coating.
09 - Plate the pasta. Arrange the seared Wagyu beef slices on top. Garnish each serving with edible gold leaf and snipped chives. Add extra Parmigiano-Reggiano if desired.
10 - Serve immediately for the optimal dining experience.
