Creamy Beef and Pasta

A delicious creamy steak pasta dish with tender steak and a luscious sauce that clings to every noodle.

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Bring a large pot of salted water to a boil. Add 250 g (2 cups) fettuccine and cook according to package instructions until al dente, about 9-11 minutes. Drain and reserve 60 ml (¼ cup) pasta water.
Season 300 g (10 oz) steak with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Once hot, add the steak. Sear for 4-5 minutes per side for medium-rare, until a crust forms. Remove from the pan and let it rest.
In the same skillet, reduce heat to medium. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds. Pour in 240 ml (1 cup) heavy cream and bring to a gentle simmer. Stir in 30 g (¼ cup) grated Parmesan cheese, seasoning with salt and pepper to taste.
Slice the rested steak thinly against the grain. Return the fettuccine to the skillet and toss in the cream sauce. If the sauce seems too thick, add reserved pasta water, a tablespoon at a time, until desired creaminess is achieved.
Plate the creamy steak pasta immediately, topping with sliced steak and a sprinkle of chopped parsley. Enjoy your delicious meal!

For extra flavor, let the steak rest for at least 5 minutes before slicing. Always reserve some pasta water for adjusting the sauce consistency.