Description
A delightful blend of fettuccine pasta and succulent steak in a creamy Alfredo sauce, perfect for a comforting dinner.
Ingredients
Scale
- 1 lb. fettuccine pasta
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- Salt and pepper to taste
- Pinch of fresh nutmeg
- 2 Tbsp. fresh parsley, chopped
- Your choice of steak (sirloin, filet, New York strip, ribeye)
- 1 Tbsp. olive oil
- Kosher salt
- Black pepper
- 2 Tbsp. unsalted butter
Instructions
- Cook the fettuccine pasta in salted boiling water until al dente. Drain and set aside.
- In a saucepan, melt 1/2 cup of butter over medium heat. Add heavy cream and bring to a simmer.
- Stir in the grated Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth.
- In another pan, heat olive oil over medium-high heat and season the steak with kosher salt and black pepper. Cook to your desired doneness.
- Once the steak is cooked, allow it to rest before slicing.
- Toss the cooked fettuccine with the Alfredo sauce.
- Serve the pasta topped with sliced steak and garnish with fresh parsley.
Notes
Use freshly grated Parmesan for the best flavor and consider experimenting with different cuts of steak for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Steak Alfredo, Fettuccine, Italian Recipe, Comfort Food
