📝 About This Recipe
A beloved staple of Brazilian street food markets and 'lanchonetes', Macarrão na Chapa is a vibrant, stir-fried pasta dish that swaps the pot for a hot griddle. It combines al dente spaghetti with smoky meats, crisp vegetables, and a savory soy-based sauce for a fusion experience that is uniquely Brazilian. This recipe captures that smoky 'chapa' char and irresistible umami profile that makes it a late-night favorite across Minas Gerais and beyond.
🥗 Ingredients
The Pasta Base
- 500 grams Spaghetti or Linguine (cooked al dente and drained)
- 2 tablespoons Olive Oil (to toss the pasta and prevent sticking)
Proteins & Aromatics
- 150 grams Bacon (diced into small cubes)
- 1 piece Calabresa Sausage (thinly sliced into half-moons)
- 250 grams Chicken Breast (cooked, shredded, and lightly seasoned)
- 4 cloves Garlic (minced)
- 1 large Yellow Onion (sliced into thin strips)
Vegetables & Texture
- 1 cup Bell Peppers (Red and Yellow) (julienned)
- 1 medium Carrot (grated)
- 1/2 cup Canned Sweet Corn (drained)
- 2 cups Green Cabbage (finely shredded)
The Sizzle Sauce
- 1/4 cup Soy Sauce (Shoyu) (adjust to taste)
- 1 tablespoon Worcestershire Sauce (adds depth)
- 2 tablespoons Butter (unsalted)
- 1/2 cup Green Onions and Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Boil the pasta in salted water until just before al dente; it should have a firm bite as it will finish cooking on the griddle. Drain and toss with a little olive oil to keep strands separate.
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2
Heat a large flat griddle (chapa) or your widest cast-iron skillet over medium-high heat until wisps of smoke appear.
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3
Add the diced bacon to the dry griddle. Fry until the fat renders out and the bacon becomes crispy and golden.
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4
Push the bacon to the edges of the griddle and add the sliced calabresa sausage. Sear for 2-3 minutes until browned on both sides.
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5
Add the shredded chicken to the center, letting it soak up some of the rendered fats from the pork. Stir to combine all meats.
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6
Clear a spot in the center and melt the butter. Add the onions and garlic, sautéing for about 1 minute until fragrant and translucent.
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7
Incorporate the bell peppers and carrots. Stir-fry vigorously for 2 minutes; the goal is to soften them slightly while maintaining a crisp snap.
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8
Add the shredded cabbage and sweet corn. Toss the entire mixture together using two spatulas, a technique traditional to Brazilian 'chapeiros'.
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9
Add the cooked pasta onto the griddle. Use the spatulas to lift and drop the noodles, mixing them thoroughly with the meats and vegetables.
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10
Drizzle the soy sauce and Worcestershire sauce evenly over the pasta. The liquid will hit the hot surface and steam, infusing the noodles with flavor.
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11
Spread the mixture flat across the griddle and let it sit undisturbed for 1 minute to allow some of the noodles to get slightly crispy and charred.
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12
Give it one final toss, taste for seasoning (add salt or more soy sauce if needed), and turn off the heat.
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13
Shower the dish with fresh green onions and parsley while still on the hot griddle for a burst of color and freshness.
💡 Chef's Tips
Use a very large surface area; if your skillet is small, cook in two batches to ensure the noodles 'fry' rather than steam. Don't overcook the pasta initially; if it's too soft, it will turn into mush when tossed on the griddle. For an authentic touch, use a Brazilian 'Calabresa' sausage, but if unavailable, a smoky Kielbasa or Andouille makes a great substitute. If the pasta feels too dry on the griddle, add a splash of the pasta cooking water or a touch more butter. The char is flavor! Let the noodles sit against the hot metal for a moment to get those golden-brown crispy bits.
🍽️ Serving Suggestions
Serve immediately while steaming hot, straight from the griddle if possible. Pair with a cold Brazilian Guaraná soda or a crisp pilsner beer. Top with 'Batata Palha' (potato sticks) for an extra layer of crunch, just like they do in the street stalls. Offer a side of malagueta pepper oil for those who want an extra spicy kick. A simple green salad with a lime vinaigrette helps cut through the richness of the meats.