Description
A rich and creamy dish featuring tender seared beef and bowtie pasta tossed in a luscious homemade Alfredo sauce, perfect for a comforting yet elegant meal in just 40 minutes.
Ingredients
Scale
Pasta
- 8 ounces Bowtie Pasta (Farfalle) (Substitute with penne or rotini if preferred)
Beef and Sauce
- 1 pound Beef Sirloin or Stew Meat (Choose tender cuts for quick searing)
- 1 cup Heavy Cream (Full-fat for best results)
- 1 cup Parmesan Cheese (Freshly grated for best melt)
- 2 tablespoons Butter (Enhances richness of the sauce)
- 2 cloves Garlic (Minced, sauté briefly to prevent burning)
- to taste Salt (Essential for balancing flavors)
- to taste Pepper (Essential for balancing flavors)
Garnish
- 2 tablespoons Fresh Parsley (Optional for garnish)
Instructions
- Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Sear Beef: Heat a tablespoon of olive oil or butter in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear it for 4-5 minutes on each side until nicely browned. Remove the beef and place it on a plate.
- Sauté Garlic: Add another tablespoon of butter to the skillet and reduce heat to medium. Sauté the minced garlic for about 1 minute until fragrant, taking care not to burn it.
- Prepare Alfredo Sauce: Pour the heavy cream into the skillet with the garlic, stirring constantly. Allow the cream to simmer gently for about 5 minutes, letting it reduce slightly to thicken.
- Add Cheese: Stir in the freshly grated Parmesan cheese until fully melted and incorporated. Adjust seasoning by adding salt and pepper to taste.
- Combine Beef and Sauce: Return the seared beef to the skillet, coating it well with the Alfredo sauce. Heat through for about 2 minutes to blend flavors.
- Toss Pasta: Add the cooked bowtie pasta to the skillet and gently toss everything together to ensure the pasta is evenly coated with the sauce and beef.
- Serve: Plate the pasta and beef mixture immediately onto warm plates. Garnish with freshly chopped parsley, if desired, and serve hot.
Notes
- Use full-fat heavy cream for the richest, creamiest Alfredo sauce.
- Freshly grated Parmesan melts better and gives a fresher flavor compared to pre-grated cheese.
- Choose tender cuts of beef such as sirloin for quick cooking and a tender bite.
- Don’t overcook the pasta; al dente provides the best texture for this dish.
- For extra flavor, consider adding a splash of white wine when simmering the cream.
