Description
A rich and creamy beef and bowtie pasta dish featuring tender seared beef sirloin tossed in a luscious homemade Alfredo sauce with Parmesan cheese and garlic, perfect for a comforting and indulgent meal.
Ingredients
Scale
Pasta
- 8 oz Bowtie Pasta (Farfalle) (Can substitute with penne or rotini.)
Beef
- 1 lb Beef Sirloin or Stew Meat (Opt for a cut that’s well-marbled.)
Sauce
- 1 cup Heavy Cream (Essential for a smooth sauce.)
- 1 cup Parmesan Cheese (Freshly grated for best results.)
- 4 tbsp Butter (Enhances creaminess.)
- 3 cloves Garlic (Sauté until fragrant.)
Seasoning & Garnish
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp Parsley (Optional garnish.)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Sear the Beef: Heat oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Sear the beef for 3-4 minutes on each side until nicely browned. Remove from skillet and set aside.
- Sauté the Garlic: Reduce heat to medium-low and add butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Create the Alfredo Sauce: Pour the heavy cream into the skillet with the garlic and butter. Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally to prevent sticking.
- Add the Cheese: Gradually stir in the freshly grated Parmesan cheese until it melts and the sauce thickens. Taste and adjust seasoning with salt and pepper as needed.
- Combine the Beef: Return the seared beef to the skillet and stir to coat the beef pieces thoroughly with the creamy sauce. Warm through for another 2-3 minutes.
- Toss in Pasta: Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated with the Alfredo sauce and beef.
- Garnish and Serve: Serve the pasta immediately, garnished with chopped parsley for a fresh touch.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce.
- You can substitute bowtie pasta with penne or rotini if desired.
- For a leaner option, choose lean beef cuts, but the marbled sirloin adds extra flavor.
- Do not overcook the pasta; al dente texture is key to prevent mushiness when combined with sauce.
- Butter can be substituted with olive oil for a lighter sauce, though creaminess may be reduced.
- Leftover pasta should be refrigerated and consumed within 2 days for best freshness.
