ChefXi OfficialA daring fusion where the sharp, peppery soul of Rome meets the succulent, flame-kissed spirit of Brazil. Creamy Cacio e Pepe serves as the canvas for tender picanha and charred pineapple.
Bring a large pot of lightly salted water to a boil. Cook the spaghetti until 2 minutes before al dente—it should still have a firm bite as it will finish in the pan. Reserve 2 cups of starchy pasta water before draining.
Don't over-salt the water; the Pecorino Romano is already quite salty.
While the pasta cooks, heat a cast-iron grill pan over high heat. Lightly brush the picanha slices and pineapple rings with olive oil and season the beef with salt.
Sear the picanha for 1-2 minutes per side until beautifully browned but still tender. Grill the pineapple rings for 2-3 minutes per side until charred and caramelized. Remove from heat and set aside to rest; slice the pineapple into bite-sized wedges.
Let the beef rest so the juices redistribute, ensuring a soulful texture.
In a large skillet or wide pan, toast the crushed peppercorns over medium heat until fragrant (about 1 minute). Add 1 cup of the reserved pasta water and bring to a simmer.
Transfer the pasta to the skillet. Toss vigorously over low heat, adding more pasta water as needed to create a glossy emulsion. Remove from heat and gradually whisk in the grated Pecorino Romano, stirring constantly to create a creamy, silk-like sauce.
If the cheese clumps, add a splash more hot pasta water and keep whisking. Emulsification is key.
Gently fold in the grilled picanha slices and pineapple wedges. Plate immediately, finishing with an extra dusting of Pecorino and a final crack of black pepper. Serve warm.
Respect the lineage of the Roman shepherds by using only high-quality Pecorino Romano and freshly toasted black peppercorns. The picanha should be sliced against the grain for maximum tenderness, mirroring the elegance of the pasta. The pineapple provides a vibrant, acidic counterpoint that cuts through the richness of the cheese and beef fat. Taste the history in every bite.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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