Let me tell you, steak and parmesan pasta is one of those dishes that just makes my heart sing! The moment you take a bite, you’re greeted with the rich, savory flavors of tender steak perfectly paired with creamy, dreamy parmesan sauce. This dish is like a warm hug on a plate, and it truly represents the essence of Italian cuisine—simple ingredients coming together to create something magical. I remember the first time I made it; the aroma wafting through my kitchen had everyone asking what was for dinner! It’s a family favorite now, and trust me, once you try it, it’ll become a staple in your home too!
Ingredients List
- 8 oz fettuccine pasta: This wide, ribbon-like pasta will soak up all that delicious sauce—make sure to choose a high-quality brand for the best texture.
- 12 oz ribeye steak, trimmed: Ribeye is my go-to for this dish because it’s so flavorful and tender. Just trim away any excess fat for a leaner bite.
- 2 tbsp olive oil: Use extra virgin olive oil for a rich, robust flavor that complements the steak beautifully.
- 3 cloves garlic, minced: Fresh garlic adds a lovely aroma and depth to the sauce. Don’t skip this step; it’s essential!
- 1 cup heavy cream: This is where the magic happens! Heavy cream makes the sauce luxuriously smooth and creamy—just what you want for a comforting pasta dish.
- 1 cup grated parmesan cheese: Opt for freshly grated parmesan if you can. It melts so much better than the pre-grated stuff and gives a deeper flavor.
- Salt, to taste: Seasoning is key! You’ll want to adjust this based on your personal preference and the saltiness of your cheese.
- Pepper, to taste: Freshly cracked black pepper adds a lovely warmth and a bit of spice to the dish.
- Fresh parsley, chopped for garnish: A sprinkle of fresh parsley right before serving adds a pop of color and freshness that brightens up the whole dish!
How to Prepare Instructions
Cooking the Fettuccine
Start by bringing a large pot of salted water to a boil. Once it’s bubbling like crazy, add in the fettuccine pasta and cook according to the package instructions until it’s al dente—usually about 8-10 minutes. To check for doneness, taste a strand; it should be tender but still have a slight bite. Once it’s perfect, drain the pasta, reserving a cup of the pasta water, and set it aside. Trust me, that starchy water is liquid gold for your sauce!
Preparing the Steak
While your pasta is cooking, let’s focus on the star of the show—the steak! First, season your ribeye generously with salt and freshly cracked black pepper on both sides. Heat the olive oil in a skillet over medium-high heat until it shimmers, then carefully place the steak in the pan. Sear it for about 4-5 minutes on each side for that glorious medium-rare. Don’t rush this step; the caramelization is key! Once it’s cooked to your liking, remove it from the skillet and let it rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring every bite is tender and juicy. Then, thinly slice it against the grain—this makes it easier to chew and even more delightful!
Making the Creamy Sauce
Now, let’s make that creamy sauce that’ll make your taste buds dance! In the same skillet used for the steak (don’t wash it; we want all those flavorful bits), add the minced garlic and sauté for about 1 minute until it’s fragrant and just beginning to turn golden—be careful not to burn it! Next, pour in the heavy cream and bring it to a gentle simmer, stirring frequently. This is where the magic happens! Gradually sprinkle in the grated parmesan cheese, stirring until it melts into a luscious, creamy sauce. If it feels too thick, don’t hesitate to add a splash of that reserved pasta water to loosen it up. Taste and adjust the seasoning with salt and pepper as needed. Oh, the aroma is heavenly!
Combining Ingredients
Alright, it’s time for the grand finale! Toss the cooked fettuccine into the skillet with the creamy sauce, making sure every strand is generously coated. Then, add those beautifully sliced steak strips right on top, mixing gently to combine. If you want a little extra sauce, this is a great time to add a splash of that reserved pasta water to achieve the perfect consistency. Plate it up, and don’t forget to garnish with fresh parsley before serving!
Nutritional Information Section
Before we dive into the deliciousness, it’s important to note that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a guideline. Typically, one serving of this rich steak and parmesan pasta contains about 650 calories. Here’s a quick breakdown:
- Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 100mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 2g
- Protein: 30g
- Sodium: 800mg
So, enjoy every creamy, savory bite, but remember that moderation is key! This dish is perfect for a special occasion or when you just want to treat yourself.
Tips for Success
To ensure your steak and parmesan pasta turns out perfect every time, here are a few pro tips! First, don’t rush the searing process; let the steak develop that beautiful crust by avoiding the urge to move it around too much. Also, remember to taste your sauce as you go—adjust the seasoning to your liking! And if the sauce thickens too much, just add a bit of that reserved pasta water to reach the desired consistency. Trust me, these little tweaks make a world of difference!
Variations
If you’re feeling adventurous, there are plenty of ways to mix things up with this steak and parmesan pasta! Try swapping the ribeye for a sirloin or flank steak for a different flavor profile. Want a kick? Add some crushed red pepper flakes to the sauce for a spicy twist! You could also experiment with different pasta shapes—like penne or rigatoni—if you’re in the mood for something new. The possibilities are endless, so let your creativity shine!
Serving Suggestions
To elevate your steak and parmesan pasta experience, consider serving it with a crisp, refreshing salad—maybe a simple arugula salad with lemon vinaigrette to balance the richness of the dish. For beverages, a robust red wine, like a Chianti or a Cabernet Sauvignon, pairs beautifully with the savory flavors of the steak. If you prefer something non-alcoholic, a sparkling water with a slice of lemon adds a nice touch. Enjoy the perfect meal!
Storage & Reheating Instructions
If you have any leftovers (which I highly doubt because it’s that good!), let them cool completely before transferring to an airtight container. You can keep it in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat in a skillet over low heat, adding a splash of cream or reserved pasta water to keep it creamy. Stir occasionally until warmed through, and voilà—deliciousness awaits!
Why You’ll Love This Recipe
- Quick to prepare: This dish comes together in just about 35 minutes, perfect for busy weeknights or last-minute dinner plans.
- Rich and flavorful: The combination of tender steak and creamy parmesan sauce makes every bite a delightful experience.
- Customizable: You can easily switch up the steak or pasta type, or add spices to suit your taste.
- Impressive yet simple: It’s elegant enough for guests but easy enough for everyday cooking!
Steak and Parmesan Pasta: 5 Steps to Culinary Bliss
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A rich and savory dish combining tender steak and creamy parmesan pasta.
Ingredients
- 8 oz fettuccine pasta
- 12 oz ribeye steak, trimmed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- Season the ribeye steak with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes on each side for medium-rare. Remove from skillet and let rest before slicing.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in the heavy cream and bring to a simmer, stirring frequently.
- Add grated parmesan cheese to the cream, stirring until melted and smooth.
- Toss the cooked fettuccine in the sauce until well coated.
- Slice the steak into thin strips and serve on top of the pasta.
- Garnish with fresh parsley before serving.
Notes
- For a spicier version, add crushed red pepper flakes to the sauce.
- Try using different cuts of steak such as sirloin or flank.
- For a lighter option, substitute heavy cream with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: steak, parmesan, pasta, fettuccine, creamy sauce
