Creamy Garlic Steak Pasta Alfredo

Some recipes take all day to make.

This isn’t one of them.

With a perfectly seared steak, a silky homemade Alfredo sauce, and pasta coated in every drop of cheesy goodness, this is one of those meals that feels like it should cost thirty dollars at a restaurant but comes together in about thirty minutes at home.

The secret is building the sauce slowly with real Parmesan, Pecorino Romano, plenty of fresh garlic, and a splash of starchy pasta water to create that glossy, restaurant-quality finish that clings to every noodle. Add a juicy steak on top, and you’ve got the kind of comfort food everyone asks for again before they’ve even finished their plate.Steak

• 1–2 New York Strip steaks (or Ribeye)

• Steak seasoning

• 1 tbsp olive oil

• 1 tbsp butter

• 1 lb fettuccine

• Kosher salt, for the pasta water

• 4 tbsp unsalted butter

• 1 small shallot, finely diced (optional but recommended)

• 6 garlic cloves, minced

• 1½ cups heavy cream

• ¾ cup whole milk

• 2½ cups freshly grated Parmigiano Reggiano

• ½ cup freshly grated Pecorino Romano

• ½ tsp Italian seasoning

• ¼ tsp onion powder

• Pinch of freshly grated nutmeg

• 1 tsp Worcestershire sauce

• ¼ tsp MSG (optional)

• 1 tsp kosher salt (or to taste)

• ¾ tsp black pepper

• 1–2 cups reserved pasta water

1. Bring a large pot of generously salted water to a boil. Cook the fettuccine until 1 minute shy of al dente. Before draining, reserve 1–2 cups of the pasta water, then drain the pasta.

2. Season the steaks generously with your favorite steak seasoning. Heat a large skillet over medium-high heat with the olive oil and sear the steaks until they reach your desired doneness. During the final minute of cooking, add the butter and baste the steaks continuously. Transfer to a cutting board and let them rest while you prepare the sauce.

3. Reduce the heat to medium-low. If needed, discard excess grease, leaving about 1 tablespoon of the butter and steak drippings in the skillet. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.

4. Pour in the heavy cream and whole milk, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally. Do not let it come to a rolling boil.

5. Reduce the heat to low and gradually add the Parmesan and Pecorino Romano a handful at a time, stirring constantly until completely melted and smooth.

6. Stir in the Italian seasoning, onion powder, Worcestershire sauce, nutmeg, black pepper, kosher salt, and optional MSG. Taste and adjust the seasoning if needed.

7. Add the cooked fettuccine directly to the Alfredo sauce and toss until every piece is coated. Add the reserved pasta water a little at a time until the sauce becomes silky, glossy, and perfectly coats the pasta.

8. Slice the rested steak against the grain and serve over the Alfredo pasta. Finish with additional freshly grated Parmesan, freshly cracked black pepper, and chopped fresh parsley if desired.

• Freshly grate your cheese. Pre-shredded cheese contains anti-caking agents that can make Alfredo sauce grainy.

• Never let the cream boil aggressively. Gentle heat creates the smoothest, creamiest sauce.

• Pasta water is the secret to restaurant-quality Alfredo. The starch helps the sauce cling to every noodle while creating a silky finish.

• Let the steak rest for at least 10 minutes before slicing so it stays juicy.

• Want even more flavor? Add a spoonful of caramelized onions to the finished pasta before serving. They pair incredibly well with the steak and Alfredo.

• If the sauce thickens while sitting, simply stir in another splash of warm pasta water until it becomes creamy again.

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