Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb beef steak (sirloin or ribeye)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the fettuccine in a large pot of salted boiling water until al dente (about 10 minutes). Drain and set aside.
- Season the beef steak with salt and pepper. In a skillet over medium-high heat, sear the steak for 4-5 minutes on each side for medium-rare. Remove from heat, let rest, and slice thinly.
- In a saucepan over medium heat, melt the butter and sauté garlic until fragrant (about 1 minute). Stir in the heavy cream and bring to a gentle simmer.
- Gradually whisk in the Parmesan cheese until melted and smooth.
- Combine the cooked fettuccine, sliced steak, and sauce in a large bowl, tossing gently to coat.
- Garnish with chopped parsley before serving.
Notes
- Slice steak against the grain for tenderness.
- For added nutrition, incorporate vegetables like spinach or broccoli.
- Store leftovers in an airtight container for up to three days; reheat gently with a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing & Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 720
- Sugar: 3g
- Sodium: 800mg
- Fat: 43g
- Saturated Fat: 24g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg