Description
A comforting dish with creamy Alfredo sauce and tangy Gorgonzola cheese, perfect for any special occasion.
Ingredients
- 1 lb ribeye or sirloin steak
- 8 oz fettuccine pasta
- 1/2 cup Gorgonzola cheese, crumbled
- 1 cup heavy cream
- 1/4 cup unsalted butter
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook the fettuccine according to package instructions until just shy of al dente. Reserve a cup of pasta water and drain the rest.
- While the pasta is cooking, season the steak with salt and pepper and sear it in a hot non-stick skillet to your preferred doneness. Remove and let rest.
- In the same skillet, reduce the heat and add butter, followed by heavy cream. Stir continuously.
- Once the cream is heated, add the Gorgonzola cheese and stir until melted and smooth.
- Slice the steak and add it along with the pasta to the sauce, tossing to coat. Use reserved pasta water to adjust the sauce consistency.
- Serve immediately, garnished with fresh herbs and grated Parmesan.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian