Description
A delightful dish of fettuccine pasta served with seared sirloin steak in a creamy Parmesan sauce.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound sirloin or ribeye steak
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- to taste Salt
- to taste Pepper
- 2 tablespoons olive oil
Instructions
- Cook the fettuccine: Boil salted water, add pasta, and cook until al dente. Drain and set aside.
- Sear the steak: Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper, sear for 4-5 minutes per side until desired doneness. Remove from heat and let rest before slicing.
- Prepare the sauce: In the same skillet, lower heat to medium, sauté minced garlic for one minute. Add heavy cream and stir well.
- Add cheese: Gradually whisk in Parmesan until melted and smooth. Simmer for a few minutes until thickened.
- Combine: Toss cooked fettuccine and sliced steak in the sauce until well-coated.
- Serve: Dish onto plates and garnish with extra Parmesan and chopped parsley if desired.
Notes
- For added flavor, consider marinating the steak before cooking.
- Adjust the seasoning according to personal preference.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 40 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 40 grams
- Cholesterol: 120 milligrams