Fettuccine Alfredo with Steak
This Fettuccine Alfredo with Steak is a simple and elegant dish for date night, but quick enough for a weeknight dinner. With only a handful of ingredients, this comforting pasta dish takes less than 30 minutes to make.
Servings: 2 servings
Calories: 1502kcal
Ingredients
- ½ lb. fettuccine pasta fresh or dry
- 1 tbsp. avocado oil or other high heat oil
- 16 oz. ribeye steak
- 2 tsp. salt divided
- 2 tsp. pepper divided
- 4 tbsp. butter
- 2 garlic cloves minced
- ½ cup parmesan cheese freshly grated
- ½ cup heavy cream
Instructions
- Cook pasta according to the packaging instructions. When you drain it, reserve about ½ cup of pasta water for use in the sauce.
- Liberally season steak on both sides with 1 tsp. of salt and 1 tsp. of freshly cracked black pepper. Place a large skillet over medium high heat. Once hot, add a high heat oil such as avocado oil.
- Add ribeye to desired doneness level. The time will vary based on steak thickness and personal preference. My steak took about 4 minutes per side for a medium rare, with a nice crust on the outside.
- Set finished steak on a plate to the side to rest.
- To the same skillet (don’t clean it out), reduce heat to medium and melt butter. Add minced garlic and cook until fragrant, about 1 minute.
- Add freshly grated parmesan and heavy cream and stir. Allow to reduce and thicken slightly, it will take about 3-4 minutes. At this point I like to add about ¼ quarter cup of pasta water to the sauce.
- Add salt and pepper and stir. Add in cooked fettuccine and toss the pasta in the sauce until fully coated.
- Slice steak and serve on top of finished pasta along with additional freshly grated parmesan and enjoy.
Nutrition
Calories: 1502kcal | Carbohydrates: 87g | Protein: 73g | Fat: 97g | Saturated Fat: 50g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 381mg | Sodium: 2660mg | Potassium: 1049mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1940IU | Vitamin C: 1mg | Calcium: 426mg | Iron: 7mg