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Steak Alfredo Pasta
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Steak Alfredo Pasta

35 minPara 2Nutri-Score D€€€
de @chefmnn3 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • ribeye steak (at room temperature)Carne1 pieza
  • salt (for seasoning the steak and the pasta water)Especias5 g
  • black pepper (freshly ground)Especias2 g
  • garlic powderEspecias3 g
  • oil (for searing and for the asparagus)Despensa30 ml
  • fettuccineCereales112 g
  • butterLácteos15 g
  • garlic (clove, minced)Frutas y verduras1 pieza
  • heavy creamLácteos240 ml
  • parmesan cheese (grated)Lácteos50 g
  • parsley (chopped)Frutas y verduras1 g
  • red pepper flakesEspecias1 g
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • asparagus (woody ends trimmed)Frutas y verduras200 g

por ración

Nutrición

809kcal

Carbohidratos
45 g
Proteínas
39 g
Grasas
53 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Olla
  • Cazo
  • Pinzas de cocina
  • Rallador

paso a paso

Preparación

  1. Season the steak

    • Pat the steak dry and season generously with salt, black pepper and garlic powder.
    • Drizzle with a little oil and rub the seasoning all over the meat.
    Paso 1

  2. Sear the steak

    • Heat a frying pan over high heat with a little oil.
    • Sear the steak on both sides until deeply browned and cooked to your liking.
    • Transfer to a board and let it rest before slicing.
    Paso 2

  3. Cook the fettuccine

    • Bring a pot of salted water to a boil.
    • Cook the fettuccine until al dente, then drain, keeping a little pasta water.
    Paso 3

  4. Roast the asparagus

    • Toss the asparagus with oil and salt.
    • Cook in a hot pan until tender and lightly charred.
    Paso 4

  5. Make the Alfredo sauce

    • Melt the butter in a saucepan and sauté the minced garlic until fragrant.
    • Pour in the heavy cream and simmer gently.
    • Stir in the parmesan, parsley, red pepper flakes and a dash of black pepper until smooth.
    Paso 5

  6. Combine and finish

    • Add the drained fettuccine to the sauce and toss to coat, loosening with pasta water if needed.
    • Squeeze in the lemon juice and adjust the seasoning.
    • Slice the rested steak and serve it over the pasta with the asparagus.
    Paso 6
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