Description
This Creamy Gorgonzola Steak Pasta is a decadent and flavorful dish featuring tender seared steak cubes tossed with fettuccine in a luscious gorgonzola and heavy cream sauce, complemented by spinach, sundried tomatoes, and finished with a balsamic glaze. Perfectly balanced with savory, creamy, and tangy flavors, this recipe makes for a satisfying dinner in just 35 minutes.
Ingredients
Scale
Fettuccine and Sauce
- 8 ounces fettuccine noodles
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, shredded
- 2 cups spinach, torn
- 1/2 cup sundried tomatoes (not oil-packed)
- 1 tablespoon olive oil
- 2 cups reserved pasta water
Steak
- 16-20 ounces sirloin or ribeye steak, cut into 2-inch cubes
- Salt and pepper, to taste
- Cracked pepper, to garnish
Finishing
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup balsamic glaze
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook until just under al dente. Drain the pasta, reserving 2 cups of the pasta water for the sauce.
- Prepare Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak cubes with salt and pepper, then sear them in the hot pan until medium doneness is reached, about 3-4 minutes per side depending on thickness. Remove the steak from the pan and set aside.
- Make Sauce: In the same skillet, deglaze the pan with a small amount of the reserved pasta water, scraping up any browned bits. Add the heavy cream and remaining reserved pasta water. Bring to a gentle simmer and let the sauce reduce slightly.
- Combine Pasta and Sauce: Toss the cooked fettuccine noodles into the simmering sauce. Stir in the Parmesan cheese, torn spinach, and sundried tomatoes, mixing thoroughly to coat the pasta evenly.
- Plate and Finish: Divide the creamy pasta between serving plates. Top with the seared steak cubes, crumbled gorgonzola cheese, and a drizzle of balsamic glaze. Garnish with freshly cracked pepper and serve immediately.
Notes
- Reserve pasta water carefully; it helps thin the sauce without watering down flavor.
- For best results, use high-quality aged Parmesan and gorgonzola cheeses.
- You can substitute spinach with kale or arugula for a different leafy green option.
- Sundried tomatoes that are not oil-packed help avoid excess oiliness in the sauce.
- Let steak rest briefly after cooking to keep it juicy before adding to pasta.
- Balsamic glaze adds a sweet tangy finish; if unavailable, use reduced balsamic vinegar.
