There’s no creamier pasta than the Alfredo. Thick, cheesy and palate-coating, the classic dish is amongst the most popular in the world for the category.
Still, classics are meant to be reinvented, and we’re doing so by adding a pound of steak to our creamy Alfredo sauce. How does that sound? Well, it’s even better!
The Fettuccine Alfredo goes back to Rome in the 1890s, and it has changed little through time. And although we’re adding some red meat to the dairy-based pasta, we’re still respecting its creamy personality. Of course, such a famous recipe deserves our respect, right?
To make this specialty, you’ll need fettuccine. You’ll also need a steak. I recommend getting a nice, fatty cut, like a Ribeye and cut it into cubes. Fat equals flavor; remember that.
For the classic sauce, we’ll use heavy cream, butter, Parmesan cheese, salt pepper and just a pinch of nutmeg. It makes all the difference!
And did I mention this recipe is super easy to make? The most time-consuming part is searing the steak, but even taking this step into account, if you have all your ingredients in hand, dinner is ready in less than half an hour. That’s what we call quick and easy.
Here’s a tip. Boil the pasta while you cook the sauce. If it’s ‘al dente’ before the Alfredo sauce is ready, drain it, rinse it in cold water and drizzle it with olive oil, that way, it won’t stick.
Incorporate it with the sauce when everything is ready. You’ll have some fun with this recipe; that’s guaranteed.
In a pot, boil a quarter of saltwater and add the pasta. Cook until al dente, drain, drizzle with olive oil and set aside.
In a large skillet, drizzle olive oil, heat and sear the steak until brown on all sides. Work in batches to avoid overcrowding the pan. Set aside.
Pour the cream into the skillet, tip in the nutmeg and cook over medium flame until steamy, not boiling. Melt in the butter while stirring.
Incorporate the cheese while stirring until melted, and the sauce is creamy.
Combine the meat and the Alfredo sauce. Taste, adjust the seasoning with salt and pepper.
Toss the pasta with the steak Alfredo sauce and serve. Offer some extra Parmesan!