Description
Creamy Steak Pasta for Effortless Gourmet Dining is a luxurious yet easy-to-make dish that combines tender ribeye steak and perfectly cooked fettuccine, all enveloped in a rich, velvety cream sauce. With the addition of aromatic garlic and fresh herbs, this recipe transforms any weeknight dinner into an elegant culinary experience. Ready in just 30 minutes, it’s perfect for impressing guests or indulging in a gourmet meal at home.
Ingredients
Scale
- 8 oz fettuccine pasta
- 8 oz ribeye steak
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic (minced)
- ¼ cup fresh basil (chopped)
- ¼ cup fresh parsley (chopped)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine according to package instructions in salted boiling water until al dente. Reserve ½ cup of pasta water, drain, and set aside.
- While the pasta cooks, heat olive oil in a skillet over medium-high heat. Season ribeye steak with salt and pepper, sear until browned (about 5 minutes per side), then remove from pan and let rest.
- In the same skillet, lower the heat and sauté minced garlic until fragrant (about 1 minute). Pour in heavy cream while stirring gently.
- When the sauce simmers, add grated Parmesan cheese, stirring until melted. Toss in chopped basil and parsley.
- Slice the rested steak into thin strips and add cooked fettuccine to the sauce. Use reserved pasta water if necessary for desired creaminess. Toss to combine.
- Serve immediately with additional Parmesan if desired.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg
Keywords: Substitute ribeye with chicken or shrimp for variation. Add vegetables like spinach or sun-dried tomatoes for extra nutrition. Store leftovers in an airtight container for up to three days; reheat gently on low heat with a splash of cream.