Steak Fettuccine Alfredo Pasta (Print Version)

# Ingredients:

→ Steak

01 - 450–680 g ribeye or sirloin steak
02 - Salt, to taste
03 - Black pepper, to taste
04 - 15 ml olive oil
05 - 15 g unsalted butter
06 - 2 garlic cloves, smashed
07 - Fresh rosemary or thyme sprigs, optional for basting

→ Alfredo Sauce

08 - 30 g unsalted butter
09 - 3 garlic cloves, minced
10 - 375 ml heavy cream
11 - 100 g Parmesan cheese, freshly grated
12 - Salt, to taste
13 - Black pepper, to taste
14 - Pinch of nutmeg, optional

→ Pasta

15 - 285 g fettuccine
16 - Salt, for pasta water
17 - Fresh parsley, chopped, for garnish
18 - Extra grated Parmesan, for topping

# Instructions:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, according to package instructions. Reserve 120 ml of pasta water, then drain and set pasta aside.
02 - Pat steaks dry and season both sides generously with salt and pepper. Heat olive oil in a skillet over high heat. Add steaks and sear for 3–4 minutes per side for medium-rare doneness. During the final minute, add butter, smashed garlic, and rosemary or thyme if using, basting the steaks with the melted butter. Transfer steak to a board and rest for 5–10 minutes, then slice thinly against the grain.
03 - In a large skillet, melt butter over medium heat. Add minced garlic and sauté for one minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in the grated Parmesan and whisk until smooth. Season with salt, black pepper, and nutmeg if desired. Simmer for 2–3 minutes to slightly thicken the sauce.
04 - Add cooked fettuccine to the sauce, tossing to coat evenly. Add reserved pasta water as needed to adjust consistency.
05 - Divide the creamy fettuccine between plates. Top with sliced steak. Garnish with chopped parsley and additional Parmesan. Serve immediately while hot.

# Notes:

01 - Allow steak to rest after searing to retain juices and enhance tenderness.
02 - Reserve a portion of pasta water for adjusting the sauce consistency.
03 - For added richness, use a blend of Parmesan and Grana Padano cheeses.

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