Description
A deliciously creamy pasta dish featuring tender ribeye steaks and a rich garlic sauce.
Ingredients
Scale
- 2 ribeye steaks (approximately 1-inch thick)
- 250g fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Steak: Season the steaks with salt and black pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Add the steaks and cook for about 3-4 minutes on each side for medium-rare, or until desired doneness. Remove the steaks from the skillet, cover with foil, and let them rest while preparing the pasta.
- Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Make the Creamy Garlic Sauce: In the same skillet used for the steaks, add butter and melt over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in heavy cream, bring to a gentle simmer, and reduce the heat to low. Gradually add the Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. Season with salt, black pepper, and crushed red pepper flakes (if using).
- Combine and Serve: Add the cooked fettuccine to the creamy sauce and toss to combine. Slice the rested steaks against the grain and serve on top or alongside the pasta. Garnish with fresh parsley.
Notes
- Ensure the steaks are at room temperature before cooking for even cooking.
- Use freshly grated Parmesan for the best flavor and a smooth sauce consistency.
- Adjust the spice level by altering the amount of crushed red pepper flakes.
- Let the steak rest before slicing to retain juices and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate