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Creamy Parmesan Beef Linguine with Garlic Butter Sauce

Creamy Parmesan Beef Linguine with Garlic Butter Sauce

Tender strips of seared beef tossed with flat linguine noodles in a rich, quick-cooking garlic butter and Parmesan cream sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces dried linguine pasta
  • 1 pound top sirloin steak thinly sliced against the grain
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter divided
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1/2 cup reserved pasta water
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large Pot for Pasta
  • Large skillet
  • Tongs

Method
 

  1. Boil the linguine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Heat the olive oil in a skillet over medium-high heat. Season the beef with salt and pepper, sear quickly for 3 to 4 minutes, then remove to a plate.
  3. Melt the butter in the same skillet over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the heavy cream and simmer gently for 3 to 4 minutes to slightly thicken the base.
  5. Stir the grated Parmesan into the cream until smooth, splashing in reserved pasta water to thin the sauce if necessary.
  6. Toss the drained pasta and rested beef back into the sauce until heavily coated. Garnish with parsley and serve immediately.

Notes

  • Always remove the beef while you build the sauce so it remains tender and does not overcook in the simmering liquid.
  • Freshly grated Parmesan is mandatory; pre-bagged cheese will not melt smoothly into the cream.