Ingredients
Scale
- 12 oz bowtie pasta (farfalle)
- 1 lb tender beef sirloin or flank steak, sliced thinly
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 cup shredded mozzarella or Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the bowtie pasta in salted boiling water until al dente. Drain and set aside, reserving a cup of pasta water.
- Heat olive oil over medium-high heat. Season sliced beef with salt and pepper. Sear in the skillet until browned, then remove and keep warm.
- In the same skillet, add butter and minced garlic. Cook until fragrant, about 1 minute, stirring constantly.
- Reduce heat to medium, stir in heavy cream. Bring to a gentle simmer, then add shredded cheese. Stir until melted and smooth. Add reserved pasta water if needed to thin the sauce.
- Add cooked bowtie pasta and seared beef to the sauce. Toss to coat evenly. Garnish with chopped parsley.
Notes
- Use high-quality cheese for enhanced flavor.
- Cook pasta just to al dente for perfect texture.
- Adjust garlic and cheese amounts based on personal preference.
- For extra richness, add a splash of white wine to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Adjustable for omnivore
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal Kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg