Description
Indulge in a decadent and savory dish with this Steak Pasta Gorgonzola recipe. Tender steak, creamy gorgonzola cheese, and sundried tomatoes come together to create a flavorful pasta dish that is sure to impress.
Ingredients
Units
Scale
Fettuccine Noodles:
8 ounces
Steak:
16 – 20 ounces sirloin or ribeye steak (in 2-inch cubes)
Kosher salt and pepper
Olive Oil:
1 tablespoon
Reserved Pasta Water:
2 cups
Heavy Cream:
1 cup
Parmesan Cheese:
3/4 cup shredded
Spinach:
2 cups torn
Sundried Tomatoes:
1/2 cup (not oil-packed)
Gorgonzola Crumbles:
1/2 cup
Cracked Pepper:
to taste
Balsamic Glaze:
1/4 cup
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook fettuccine noodles until just under al dente. Drain and reserve 2 cups of pasta water.
- Sear Steak: Season steak with salt and pepper. Sear in a saute pan until cooked to medium. Remove and cover with foil.
- Make Sauce: Deglaze the pan with water. Add cream and pasta water. Simmer, then add noodles. Stir in Parmesan until melted.
- Finish Dish: Add spinach and sundried tomatoes. Adjust consistency with pasta water. Season with cracked pepper. Plate pasta, top with gorgonzola, steak, and balsamic glaze. Serve.
Notes
- This recipe comes together quickly, so prep all ingredients beforehand.
- For more flavor, season the steak with salt 30 minutes before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
