Description
This Indulgent Creamy Parmesan Beef Fettuccine combines tender seared beef strips with a rich garlic butter sauce and creamy Parmesan-infused cream. Served over perfectly al dente fettuccine pasta, it’s a satisfying and elegant dish that can be whipped up in just 30 minutes, ideal for a special weeknight dinner or entertaining guests.
Ingredients
Scale
Pasta
- 12 oz Fettuccine Pasta (Can substitute with egg-based or store-bought dry fettuccine)
Beef
- 1 lb Beef Strips (Sirloin or Ribeye, cut against the grain for maximum tenderness)
Sauce
- 4 Tbsp Unsalted Butter
- 3 cloves Garlic, minced (fresh recommended)
- 1 cup Heavy Cream (substitute with half-and-half for a lighter version)
- 1 cup Freshly Grated Parmesan Cheese (pre-grated can be used but may lack freshness)
- Salt, to taste
- Black Pepper, to taste
- 2 Tbsp Chopped Parsley (optional but highly recommended for presentation and freshness)
Instructions
- Prepare the beef strips: Slice the beef against the grain into thin 1/4-inch pieces. Heat a large skillet over medium-high heat with a splash of oil. Sear the beef strips in batches for 2-3 minutes until browned on all sides but not fully cooked. Transfer to a plate and set aside to rest.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, around 8-10 minutes. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.
- Make the garlic butter sauce: Using the same skillet, reduce heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned.
- Prepare the creamy Parmesan sauce: Pour the heavy cream into the skillet with the garlic and butter. Let it simmer gently for 2-3 minutes. Gradually stir in the freshly grated Parmesan cheese until melted. Season with salt and black pepper, adjusting to taste.
- Combine ingredients: Return the beef strips to the skillet with the sauce. Add the cooked fettuccine and toss gently to coat every strand evenly. If the sauce is too thick, add reserved pasta water in small amounts until you achieve a silky and smooth consistency.
- Serve: Plate the creamy Parmesan beef fettuccine hot. Sprinkle with chopped parsley and additional Parmesan cheese if desired for an extra touch of freshness and flavor.
Notes
- Cutting beef against the grain ensures maximum tenderness.
- Using unsalted butter gives better control over seasoning.
- Freshly minced garlic enhances the flavor more than pre-minced options.
- Reserve pasta water to adjust sauce consistency perfectly.
- Substituting half-and-half for heavy cream reduces richness for a lighter dish.
- Chopped parsley is optional but adds a nice color contrast and fresh flavor.
