Ingredients
- 400 g fettuccine pasta
- 500 g steak (sirloin or ribeye), cut into bite-sized pieces
- 2 tbsp olive oil
- 4 tbsp butter (divided)
- 4 cloves garlic, minced (divided)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the fettuccine in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Season steak bites with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over high heat. Sear the meat for 2–3 minutes per side until browned.
- Add 1–2 tbsp of butter and half of the minced garlic for the last minute of searing to baste the meat. Remove steak and let it rest.
- In the same skillet, melt the remaining butter over medium heat. Sauté the rest of the garlic for about 1 minute until fragrant.
- Pour in the heavy cream and simmer for 2–3 minutes. Stir in the parmesan cheese until the sauce is smooth and thickened.
- Toss the cooked fettuccine into the sauce, adding a splash of reserved pasta water if needed for consistency.
- Top the pasta with the seared steak bites and garnish with fresh parsley.