Peruvian green spaghetti coated in a creamy basil-and-spinach sauce and topped with crisp breaded beef. A beloved Italian-Peruvian home classic, generous and comforting, where silky green pasta contrasts with freshly fried meat.
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Wash the spinach and basil. Pound the beef steaks to about 5 to 7 mm thick, pat them dry, and reserve. Chop the red onion and garlic, and have the cheese, milk, and pecans measured before starting.
Bring the water to a boil with part of the salt. Blanch the spinach for 30 seconds and the basil for only 10 seconds, then remove and drain them very well. In the same water, cook the spaghetti according to the package until al dente, usually 8 to 10 minutes, and drain without rinsing.
Heat a small portion of the vegetable oil over medium heat and cook the red onion for 4 minutes, until soft. Add the garlic and cook for another 30 seconds. Blend this base with the spinach, basil, fresh cheese, evaporated milk, pecans, some of the salt, and some of the black pepper until the sauce is smooth, green, and creamy, without making it overly thin.
Season the steaks on both sides with the remaining salt and black pepper. Coat them first in the flour, then in the beaten egg, and finally in the breadcrumbs, pressing gently to form an even, thin crust. Let them rest for 5 minutes while you finish organizing the kitchen; the coating should feel firmly attached before frying.
Heat the remaining vegetable oil over medium-high heat until a breadcrumb sizzles immediately without burning. Fry the breaded steaks without crowding for 2 to 3 minutes per side, until the crust is evenly golden and crisp. Transfer them to absorbent paper in a single layer and do not stack them.
Pour the green sauce into a wide pot or skillet and warm it over low heat for 1 to 2 minutes, without letting it boil hard. Add the spaghetti and toss with tongs until every strand is green, creamy, and evenly coated. Serve immediately with the freshly fried breaded beef on top or alongside to preserve the crust. Silky sauce, al dente pasta, and a breading that crunches when cut. 🍝
