Ingredients
Scale
- 8 oz Tagliatelle pasta
- 1 lb Steak (sirloin or ribeye recommended)
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 cup Heavy cream
- 1/2 cup Parmesan cheese (grated)
- Salt (to taste)
- Black pepper (to taste)
- Fresh parsley (for garnish)
Instructions
- Boil salted water and cook the tagliatelle according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Season the steak with salt and pepper, then sear it for 4-5 minutes on each side to your desired doneness. Remove from the pan and let it rest.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, bringing it to a gentle simmer. Stir in grated Parmesan until it melts into a creamy sauce.
- Slice the steak into thin strips against the grain.
- Toss the cooked tagliatelle in the sauce and add in the sliced steak. Mix until well combined, adding extra salt and pepper to taste.
- Plate the steak tagliatelle, and garnish with freshly chopped parsley.
Notes
Don’t overcook the steak for the best flavor. Use full-fat cream for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Cooking
- Cuisine: Italian
- Diet: Carnivore