Description
A delicious and creamy fettuccine Alfredo topped with perfectly seared steak.
Ingredients
Scale
- 2 ribeye steaks
- 400g fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Steak:
- Season the steaks with salt and pepper on both sides.
- Heat olive oil in a skillet over high heat.
- Sear the steaks for 3-4 minutes on each side until a golden crust forms.
- Reduce heat to medium and add butter.
- Baste the steaks with the melted butter for an additional 1-2 minutes.
- Remove from skillet and let rest, then slice thinly.
- Cook the Pasta:
- In a large pot, bring salted water to a boil.
- Add fettuccine and cook until al dente, about 8-10 minutes.
- Drain and set aside.
- Make Alfredo Sauce:
- In a separate pan, melt butter over medium heat.
- Add minced garlic and sauté until fragrant.
- Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
- Combine:
- Add cooked pasta to the Alfredo sauce and toss to coat.
- Place the sliced steak on top of the pasta.
- Garnish and Serve:
- Sprinkle chopped fresh parsley over the dish for garnish.
- Serve immediately.
Notes
- Ensure the steak is at room temperature before cooking for even searing.
- Don’t overcrowd the pan when searing the steak to get a good crust.
- Adjust cream and cheese to your desired sauce thickness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg