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Indulge in Steak Pasta with Gorgonzola Creamy Goodness

Indulge in Steak Pasta with Gorgonzola Creamy Goodness Tonight

Indulge in Steak Pasta with Gorgonzola Creamy Goodness offers a rich and creamy dinner experience perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fettuccine noodles Substitution: Any long pasta can work well.
For the Steak
  • 1 lb Sirloin or ribeye steak Cut into 2-inch cubes. Substitution: Flank steak is a leaner option.
  • Kosher salt To taste.
  • Pepper To taste.
  • 1 Tbsp Olive oil For achieving a beautiful sear on the meat.
For the Sauce
  • 1 cup Heavy cream
  • 3/4 cup Shredded Parmesan cheese Offers a rich, nutty flavor to the sauce.
  • 2 cups Torn spinach Can be swapped with kale.
  • 1/2 cup Sundried tomatoes (not oil-packed) for a sweet and tangy flavor burst.
  • 1/2 cup Gorgonzola crumbles Provides the signature bold taste in the creamy sauce.
  • Cracked pepper To taste for a mild kick.
  • 1/4 cup Balsamic glaze For a delightful drizzle that enhances both flavor and presentation.

Equipment

  • Large pot
  • Sauté pan
  • wooden spoon

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water and add kosher salt. Bring to a boil, then add the fettuccine noodles. Cook for 6-7 minutes until just under al dente. Reserve 2 cups of pasta water before draining.
  2. Heat olive oil in a sauté pan over medium-high heat. Add cubed steak, sear without moving for 2-3 minutes, then flip and sear for another 2-3 minutes until internal temperature reaches 155°F. Remove and cover with foil.
  3. Pour a splash of reserved pasta water into the pan, scraping the brown bits from the bottom. Simmer briefly to reduce.
  4. Add heavy cream and 1 cup of reserved pasta water, stirring to combine. Bring to a gentle simmer, then add drained fettuccine and let simmer for 3 minutes until sauce thickens.
  5. Sprinkle in shredded Parmesan cheese, stirring until it melts. Fold in spinach and sundried tomatoes, adjusting sauce consistency with more pasta water as needed.
  6. Plate the creamy pasta, top with Gorgonzola crumbles and steak pieces. Drizzle with balsamic glaze and serve warm.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 35mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of reserved pasta water to maintain creamy texture.

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