Description
A delicious and creamy pasta dish featuring steak and Alfredo sauce.
Ingredients
Scale
- 1 lb ribeye or strip steak
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Steak: Season the steak generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the steak to the skillet and sear on both sides until browned and cooked to your desired level of doneness (approximately 4-5 minutes per side for medium-rare). Remove the steak from the skillet and let it rest for 5 minutes before slicing into strips.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Make the Alfredo Sauce: In the same skillet, add butter and melt over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Add the steak strips on top of the pasta.
- Serve: Plate the creamy steak Alfredo pasta, garnishing with chopped fresh parsley.
Notes
- For an extra layer of flavor, deglaze the skillet with a splash of white wine before making the Alfredo sauce.
- Ensure not to overcook the steak for a tender and juicy texture.
- Adjust the cream and cheese quantities to achieve your preferred sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg