Ingredients:

  • 12 oz (340g) fettuccine or preferred pasta
  • 1 lb (450g) ribeye steak, sliced into thin strips
  • Salt and black pepper, to taste
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) dry white wine
  • ½ cup (50g) grated Parmesan cheese
  • 1 tablespoon (15g) unsalted butter
  • 1 teaspoon (5g) fresh thyme, chopped (or ½ teaspoon dried thyme)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Season ribeye strips with salt and pepper, then add to the skillet in a single layer. Sauté until browned and cooked through, about 4-5 minutes. Remove from skillet and set aside.
  3. In the same skillet, lower the heat and add minced garlic, sauté until fragrant (about 1 minute). Pour in white wine, scraping up any browned bits, and let it reduce for 2-3 minutes. Stir in cream, Parmesan cheese, butter, and thyme. Simmer until slightly thickened (about 3-4 minutes).
  4. Return the ribeye to the skillet, adding the cooked pasta. Toss gently, adding reserved pasta water as needed to achieve desired creaminess. Adjust seasoning, and garnish with fresh parsley if desired. Serve hot and enjoy!