Description
A rich and creamy Gorgonzola steak pasta that combines tender seared steak cubes with a luscious cream sauce, parmesan, spinach, and sundried tomatoes, all tossed with fettuccine noodles and finished with crumbled Gorgonzola cheese and a drizzle of balsamic glaze. Perfect for a satisfying meal ready in just 35 minutes.
Ingredients
Scale
Pasta
- 8 ounces fettuccine noodles
Steak
- 16-20 ounces sirloin or ribeye steak, cut into 2-inch cubes
- Salt and pepper, to taste
- 1 tablespoon olive oil
Sauce
- Reserved pasta water, 2 cups
- 1 cup heavy cream
- 3/4 cup shredded Parmesan cheese
- 2 cups torn spinach
- 1/2 cup sundried tomatoes, not oil-packed
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup balsamic glaze
- Cracked black pepper, to taste
Instructions
- Cook Pasta: Boil a large pot of salted water. Add the fettuccine noodles and cook until just under al dente, which means they should still have a slight firmness when bitten. Drain the pasta, reserving 2 cups of the pasta water for the sauce.
- Prepare Steak: Heat olive oil in a pan over medium-high heat. Season the steak cubes with salt and pepper, then sear them in the hot oil until they reach medium doneness, ensuring a nice browned crust on the outside. Once cooked, remove the steak from the pan and set aside.
- Make Sauce: Using the same pan, deglaze by pouring in the reserved pasta water and stirring to loosen any browned bits from the bottom. Add the heavy cream and bring to a simmer. Stir in the cooked noodles, Parmesan cheese, torn spinach, and sundried tomatoes, mixing until the spinach wilts and the sauce is creamy and well combined.
- Combine and Serve: Plate the creamy pasta mixture. Top with the crumbled Gorgonzola cheese and the seared steak cubes. Finish by drizzling the balsamic glaze over the dish, and add cracked black pepper to taste. Serve immediately for best flavor and texture.
Notes
- Use steak cuts like sirloin or ribeye for tenderness and flavor.
- Reserve pasta water to help emulsify the sauce and adjust thickness.
- Do not overcook pasta; it should be just under al dente since it will cook slightly more in the sauce.
- Sundried tomatoes should be dry-packed, not oil-packed, to prevent excess oiliness in the sauce.
- Balsamic glaze adds sweetness and acidity; adjust quantity to taste.
- Gorgonzola cheese provides a strong, tangy flavor; adjust amount based on preference.
