Description
This creamy Gorgonzola steak pasta combines tender seared sirloin or ribeye cubes with a rich and luscious sauce made from heavy cream, Parmesan, and crumbled Gorgonzola cheese. Tossed with fettuccine, fresh spinach, and sundried tomatoes, and finished with a drizzle of balsamic glaze, this elegant dish is perfect for a comforting yet sophisticated weeknight dinner or special occasion meal.
Ingredients
Scale
Fettuccine Noodles
- 8 ounces fettuccine noodles
Steak
- 16-20 ounces sirloin or ribeye steak, cut into 2-inch cubes
- Salt and pepper, to taste
- 1 tablespoon olive oil
Sauce and Add-ins
- 1 cup heavy cream
- 2 cups reserved pasta water
- 3/4 cup shredded Parmesan cheese
- 2 cups torn fresh spinach
- 1/2 cup sundried tomatoes (not oil-packed)
- 1/2 cup crumbled Gorgonzola cheese
- Cracked black pepper, to taste
- 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, about 1-2 minutes less than package instructions. Drain the noodles, reserving 2 cups of the pasta cooking water for the sauce.
- Prepare Steak: Season the steak cubes generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak cubes and sear until the exterior is nicely browned and the inside reaches medium doneness, approximately 3-4 minutes per side depending on thickness. Remove steak from skillet and set aside.
- Make Sauce: In the same skillet, deglaze the pan by adding a splash of reserved pasta water to loosen any browned bits stuck to the bottom. Pour in the heavy cream and remaining pasta water, then bring to a gentle simmer. Add the cooked fettuccine noodles, shredded Parmesan cheese, torn spinach, and sundried tomatoes. Stir everything together and cook for a few minutes until the sauce thickens slightly and the spinach wilts.
- Combine and Serve: Plate the creamy pasta mixture, then top evenly with the crumbled Gorgonzola cheese and seared steak cubes. Finish by drizzling with the balsamic glaze and sprinkling with cracked black pepper to taste. Serve immediately while warm.
Notes
- Use a good-quality balsamic glaze or reduce balsamic vinegar with a bit of sugar to make your own.
- For a stronger steak flavor, choose ribeye over sirloin.
- Sundried tomatoes not packed in oil provide a more intense, sweet-tart flavor and avoid excess oiliness in the sauce.
- Reserve pasta water helps to loosen the sauce and helps it cling to the noodles.
- Adjust cream amount if you prefer a thicker or thinner sauce consistency.
