Ingredients
250 g farfalle pasta
300 g beef steak (sirloin or ribeye), cut into cubes
2 tbsp olive oil
3 tbsp butter
4 cloves garlic (minced)
200 ml heavy cream
½ cup grated Parmesan cheese
1 small onion (finely chopped)
½ tsp black pepper
Salt to taste
1 tsp paprika (optional)
1 tbsp chopped parsley
½ cup mushrooms (optional)
¼ cup pasta cooking water
Instructions
Cook the pasta
Boil salted water and cook the farfalle until al dente. Reserve some pasta water, then drain.
Sear the steak
Heat olive oil in a pan over high heat. Add steak cubes, season with salt and pepper, and sear for 2–3 minutes until browned outside but juicy inside. Remove and set aside.
Make garlic butter base
In the same pan, reduce heat and add butter. Once melted, sauté garlic and onion until fragrant and soft.
Add mushrooms (optional)
Cook until golden and slightly caramelized for deeper flavor.
Prepare the sauce
Pour in heavy cream and stir. Add Parmesan cheese, paprika, salt, and pepper. Let it simmer until slightly thick.
Combine everything
Add cooked pasta and a splash of pasta water. Toss to coat evenly.
Return steak
Add steak back into the pan and mix gently so it stays tender.
Finish
Top with extra butter cubes and sprinkle parsley. Serve hot.
Tips for Best Results
Use high heat for steak to get a nice crust without overcooking.
Don’t overcook pasta—it should stay slightly firm.
Add pasta water gradually to control sauce consistency.
Fresh garlic and Parmesan give the best flavor.
Let steak rest before mixing to keep it juicy.
Variations
Spicy version: Add chili flakes or hot sauce.
Chicken pasta: Replace steak with grilled chicken.
Cheesy overload: Add mozzarella for extra creaminess.
Healthy twist: Use whole wheat pasta or light cream.
Vegetarian: Skip steak and add more mushrooms, zucchini, or spinach.
