Description
A delicious and creamy pasta dish featuring tender steak pieces in a spicy garlic butter sauce.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound sirloin steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In a large skillet, heat the olive oil over medium-high heat. Season the steak pieces with salt and pepper, then add them to the skillet. Cook for about 3-4 minutes until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Add the cooked fettuccine and steak back into the skillet. Toss to coat everything in the creamy sauce. Adjust seasoning with salt and pepper if needed.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use chicken breast instead of steak.
- Add vegetables like spinach or cherry tomatoes for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 0g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg