Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb steak (ribeye or sirloin)
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Cracked black pepper (for serving)
Instructions
- Cook the fettuccine pasta until al dente; drain and set aside.
- Season the steak with salt and pepper and sear it in a hot skillet until browned.
- Let the steak rest for 5 minutes before slicing.
- In the same skillet, melt the butter and add heavy cream, allowing it to simmer.
- Stir in grated Parmesan until the sauce is creamy.
- Toss the cooked fettuccine in the Alfredo sauce until well coated.
- Serve the pasta topped with sliced steak and garnished with cracked black pepper and extra Parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg