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1 pound fettuccine pasta
1 cup heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 cup crumbled gorgonzola cheese
1/4 cup fresh parsley, chopped
Directions
1. Season the steaks with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes on each side, or until they reach your desired level of doneness. Remove from skillet and let rest.
3. Cook the fettuccine according to the package instructions. Drain and set aside.
4. In a large saucepan over medium heat, combine the heavy cream and butter. Stir occasionally until the butter is melted and the mixture is heated through.
5. Add the Parmesan cheese and garlic powder to the cream mixture, stirring continuously until the cheese is fully melted and the sauce is smooth.
6. Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.
7. Slice the rested steaks into thin strips.
8. Serve the sauced fettuccine on plates, topping each serving with slices of steak and a generous sprinkle of gorgonzola cheese.
9. Garnish with fresh parsley before serving.
Variations & Tips
For a lighter version of this dish, you can substitute half-and-half for the heavy cream and use a reduced-fat cheese. If you have picky eaters, consider using a milder blue cheese or even a bit of shredded mozzarella. For a vegetarian version, skip the steak and add some sautéed mushrooms or a medley of roasted vegetables. If you like a bit of spice, try adding a pinch of red pepper flakes to the alfredo sauce.
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