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extra-virgin olive oil Hawaiian sea salt fettuccine butter ground black pepper ground beef luncheon meat Worcestershire sauce garlic liquid smoke flavoring bean sprouts mushrooms scallions carrots cilantro
Viewed: 10 - Published at: 5 years agoIngredients
- 1/4 cup extra-virgin olive oil, divided
- 1 teaspoon Hawaiian sea salt, or to taste
- 2 (16 ounce) boxes fettuccine
- 1/4 cup butter
- 1 pinch ground black pepper
- 1 pound ground beef
- 1 (12 ounce) can cooked luncheon meat (such as SPAM(R)), cut into tiny pieces
- 2 tablespoons Worcestershire sauce
- 1 tablespoon crushed garlic
- 1/4 teaspoon liquid smoke flavoring
- 2 (8 ounce) packages bean sprouts
- 1 (10 ounce) can sliced mushrooms, drained (optional)
- 1 bunch scallions, cut into 1/4-inch pieces
- 2 carrots, grated
- 1 bunch cilantro, chopped, divided
Method
- Fill a large pot with water, 2 tablespoons olive oil, and sea salt; bring to a rolling boil. Stir in fettuccine and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Toss with butter and black pepper.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef, luncheon meat, Worcestershire sauce, garlic, and liquid smoke; cook and stir until beef is browned, 8 to 10 minutes. Transfer beef mixture to a plate lined with paper towels using a slotted spoon.
- Stir bean sprouts, mushrooms, scallions, carrots, and half of the cilantro into the grease in the skillet. Cook and stir until bean sprouts are wilted, 3 to 4 minutes. Return beef mixture to the skillet; stir until reheated, about 2 minutes.
- Mix beef and bean sprout mixture into the fettucine in the bowl. Garnish with remaining cilantro.
