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Fettuccine Alfredo with Steak

A satisfying fusion of creamy fettuccine and juicy ribeye steak, perfect for comfort food lovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Steak
  • 1/2 lb fettuccine pasta (fresh or dry) Provides a lovely surface for the creamy sauce.
  • 16 oz ribeye steak Known for its marbling for juicy texture.
  • 1 tbsp avocado oil Ideal for searing the steak.
  • 2 tsp salt Divided use for seasoning.
  • 2 tsp pepper Divided use for seasoning.
Alfredo Sauce
  • 4 tbsp butter Brings richness to the sauce.
  • 2 cloves garlic (minced) Adds aromatics to the sauce.
  • 1/2 cup parmesan cheese (freshly grated) Signature flavor of Alfredo.
  • 1/2 cup heavy cream Creates a thick and creamy consistency.

Method
 

Preparation
  1. Cook the fettuccine according to package instructions. Reserve ½ cup pasta water before draining.
  2. Season both sides of the ribeye steak with 1 teaspoon of salt and 1 teaspoon of pepper.
Cooking
  1. In a large skillet, heat avocado oil over medium-high heat and sear the steak. Cook for about 4 minutes per side for medium-rare.
  2. Remove the steak from the skillet and let it rest for a few minutes.
  3. In the same skillet, reduce heat to medium, add butter until melted, then add minced garlic and sauté until fragrant.
  4. Stir in freshly grated parmesan and heavy cream. Allow to thicken over 3-4 minutes. Incorporate reserved pasta water for extra creaminess.
  5. Add the remaining salt and pepper, then toss in the cooked fettuccine, coating it well.
  6. Slice the steak against the grain and serve on top of the fettuccine. Garnish with additional parmesan.

Notes

For best flavor, use high-quality ribeye and fresh ingredients. Consider adding sautéed vegetables for added nutrition.