Strozzapreti with beef fillet tips

Ingredients for 4 servings:

• 300 g pasta (strozzapreti)
• 400 g beef fillet(s) (beef fillet tips)
• 2 bell peppers, red and green
• 1 zucchini
• 3 tbsp rapeseed oil
• 2 eggs
• 2 egg yolks
• 50 ml cream
• 100 g Pecorino, grated
• Paprika powder, hot
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and roughly dice the zucchini and bell peppers. Heat 1 tablespoon of oil in a pan and sauté the vegetables for about 10 minutes. They should still have a slight bite. Season with a pinch of sugar. Meanwhile, whisk together the eggs, egg yolks, cream, and pecorino cheese. Season generously with salt, pepper, and paprika. Cook the strozzapreti according to the package instructions until al dente. Toward the end of the cooking time, remove a cup of the cooking water and reserve it. Heat the remaining oil in another pan until very hot. Season the beef fillet tips with salt, then fry them very briefly and very vigorously. They should still be pink on the inside and therefore very tender. Add the hot strozzapreti to the vegetables in the pan, turn off the heat, pour the egg mixture over them, and stir quickly. Continue adding the reserved pasta cooking water until the sauce reaches a creamy consistency. Serve the pasta mixture on plates and garnish with the beef fillet tips, paprika, and ground pepper. Of course, you can vary the vegetables in this dish. Mushrooms, artichokes, tomatoes or eggplants also go very well with it.