Description
This Beef and Bowtie Alfredo is a hearty and creamy pasta dish featuring tender seared beef strips tossed with bowtie pasta in a rich homemade Alfredo sauce. Ready in just 35 minutes, it combines the comforting flavors of garlic, Parmesan, and Italian seasoning for a satisfying weeknight dinner.
Ingredients
Scale
Beef
- 1 pound beef strips (such as flank steak or sirloin)
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Pasta
- 8 ounces bowtie (farfalle) pasta
Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente according to package instructions. Reserve 1/4 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare and Sear Beef: Pat the beef strips dry with paper towels. Season generously with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the beef strips until well browned on all sides and cooked through, about 4-5 minutes. Transfer the beef to a plate and set aside.
- Make Alfredo Sauce: In the same pot used for the pasta, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer while stirring frequently.
- Incorporate Cheese: Add the grated Parmesan cheese to the cream mixture and continue stirring until the cheese is completely melted and the sauce is smooth. Adjust seasoning with salt and black pepper. If the sauce is too thick, gradually whisk in the reserved pasta water until the desired sauce consistency is achieved.
- Combine and Warm Through: Add the cooked beef strips and drained bowtie pasta to the Alfredo sauce. Gently toss or fold to coat everything evenly with the sauce. Warm together for 1-2 minutes until heated through and ready to serve.
Notes
- For best results, use freshly grated Parmesan cheese instead of pre-grated for a smoother sauce.
- Reserve some pasta water to adjust the sauce consistency as needed without thinning the flavor.
- Patting the beef dry before searing helps achieve a better crust and flavor.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less creamy.
- Serve with a sprinkle of chopped fresh parsley or additional Parmesan cheese if desired.
