A rich, comforting dish combining tender steak, al dente pasta, and a luscious garlic butter cream sauce.
Ingredients
Scale:
8 ounces fettuccine or your favorite pasta
1 pound sirloin or ribeye steak, cut into bite-sized pieces
Salt and pepper, to taste
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, for garnish
Olive oil, for cooking
Instructions
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, season the steak pieces generously with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook until fragrant, about 30 seconds.
Pour in the heavy cream and stir in the Parmesan cheese, Italian seasoning, and red pepper flakes. Bring to a gentle simmer and allow the sauce to thicken slightly, about 2-3 minutes.
Return the cooked steak to the skillet along with the drained pasta. Mix well, adding reserved pasta water until you reach your desired consistency. Cook for another minute to heat everything through.
Remove from heat and garnish the pasta with fresh parsley before serving.
