Description
A luxurious dish combining juicy steak with creamy pasta, perfect for any occasion.
Ingredients
Scale
- 8 oz Steak (Sirloin or Ribeye)
- 8 oz Pasta (Fettuccine or Penne)
- 1 cup Heavy Cream
- 2 cloves Garlic, minced
- 1/2 cup Parmesan Cheese, freshly grated
- 2 cups Fresh Spinach
- 2 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Cook the pasta: Boil water in a large pot, adding a generous amount of salt. Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
- Cook the steak: In your skillet, heat a splash of olive oil over medium heat. Season the steak generously with salt and pepper. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time based on your desired doneness. Remove, let rest for a few minutes, and then slice it thinly against the grain.
- Sauté garlic: In the same skillet, add more olive oil if necessary, and toss in minced garlic. Sauté until fragrant, about 30 seconds—be careful not to let it burn!
- Make the sauce: Reduce the heat to low, then pour in the heavy cream. Stir continuously as it begins to simmer, and add the Parmesan cheese. Continue stirring until you achieve a smooth, creamy consistency.
- Combine pasta and spinach: Add the cooked pasta and fresh spinach to the sauce, tossing everything together. If the sauce is too thick, incorporate reserved pasta water a little at a time until desired consistency is reached.
- Serve: Lay the sliced steak over the creamy pasta, allowing the flavors to meld. Enjoy this cozy, restaurant-quality meal at home!
Notes
Make-ahead tips: Prepare the sauce in advance, sans spinach, and refrigerate it. Reheat before serving and toss in the spinach and pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg