Description
A delicious and creamy steak alfredo pasta, perfect for a satisfying meal.
Ingredients
Scale
- 2 ribeye steaks (about 8 oz each)
- 12 oz fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the Steaks: Rub both sides of the steaks with olive oil, salt, and pepper.
- Cook the Steaks: Heat a skillet over medium-high heat. Sear the steaks for about 4 minutes on each side or until desired doneness. Let them rest for a few minutes before slicing.
- Cook the Pasta: In a large pot, boil water with a pinch of salt. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare the Alfredo Sauce:
- In the same skillet, reduce heat to medium and melt the butter.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer.
- Gradually add Parmesan cheese, whisking constantly until the sauce is smooth and creamy. Season with salt and pepper.
- Mix Pasta and Sauce: Add the pasta to the skillet with the Alfredo sauce, tossing to coat the pasta thoroughly.
- Add the Steak: Slice the rested steaks into strips and lay them on top of the pasta.
Notes
- Steak Doneness: Adjust cooking time for the steak based on preference (e.g., rare, medium, well-done).
- Sauce Consistency: If the sauce is too thick, add a bit of pasta water to reach desired consistency.
- Cheese Selection: Use freshly grated Parmesan for the best texture and flavor.
- Garnish: Sprinkle chopped fresh parsley for a pop of color and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg