Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb sirloin steak, cut into bite-sized pieces
- 1 cup heavy cream
- ½ cup crumbled Gorgonzola cheese
- ½ cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook fettuccine in salted water until al dente; drain and reserve some pasta water.
- In a skillet, heat olive oil over medium-high heat and sear the seasoned steak pieces for 4-5 minutes until browned.
- Lower the heat, add minced garlic, and sauté for about 30 seconds.
- Pour in heavy cream and scrape any browned bits from the pan. Stir in Gorgonzola and Parmesan until melted.
- Add the cooked fettuccine to the skillet, tossing gently to coat in sauce, adding reserved pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 290g)
- Calories: 650
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg