Silky Creamed Steak Pasta

A rich and creamy steak pasta dish that elevates any dinner night. Quick enough for busy weeknights, it’s both satisfying and flavorful.

Scale

Cook Mode Prevent your screen from going dark

Bring a large pot of salted water to a boil. Add 250 g (2 cups) of pasta and cook according to package instructions (about 8–10 minutes). Drain reserving 1 cup of pasta water.
Season 400 g (14 oz) of steak with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and sear for about 3–4 minutes on each side for medium-rare. Remove and let rest.
Add 2 minced cloves of garlic to the skillet and sauté until fragrant (about 30 seconds). Pour in 240 ml (1 cup) of heavy cream and stir to combine.
Slice the rested steak thinly. Add the cooked pasta to the skillet and toss to coat. If too thick, add reserved pasta water. Stir in 60 g (1/2 cup) of grated Parmesan cheese until melted. Serve with fresh parsley on top.

For a lighter version, use half-and-half instead of heavy cream. You can also substitute with coconut cream for a dairy-free option.