Main
Garlic Parmesan Steak Pasta
35 minServes 2Nutri-Score C€€
C
35 min
35 minGarlic Parmesan Steak Pasta
what you need
Ingredients
pasta (dried, e.g. tagliatelle or penne)Grains200 g
steak (sirloin or ribeye, sliced)Meat250 g
garlic (cloves, minced)Produce4 pieces
parmesan (finely grated)Dairy60 g
heavy cream (room temperature)Dairy200 ml
butter (for the steak and the sauce)Dairy30 g
olive oil (for searing)Pantry15 ml
salt (to taste)Spices5 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
943kcal
- Carbs
- 75 g
- Proteins
- 43 g
- Fat
- 53 g
what you’ll use
Tools
Frying pan
Stockpot
Colander
Grater
step by step
Method
- Step 1
Cook the pasta
- Bring salted water to a boil in a stockpot and cook the pasta until al dente.
- Reserve a little pasta water, then drain the pasta in a colander.
- Step 2
Sear the steak
- Season the steak generously with salt and black pepper.
- Heat the olive oil in a frying pan over high heat and sear the steak on both sides until browned and cooked to your liking.
- Remove the steak from the pan and let it rest, then slice it.
- Step 3
Make the garlic parmesan sauce
- Lower the heat, melt the butter in the same pan and cook the garlic until fragrant, without browning.
- Pour in the cream and simmer gently until slightly thickened.
- Stir in the grated parmesan until melted and smooth, loosening with a splash of pasta water if needed.
- Step 4
Combine and serve
- Add the drained pasta to the sauce and toss until well coated.
- Fold in the sliced steak and its resting juices.
- Serve straight from the pan with extra parmesan and black pepper.