Description
A rich and savory dish combining tender steak and creamy parmesan pasta.
Ingredients
Scale
- 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