Description
A creamy and savory Beef and Bowtie Alfredo recipe featuring tender seared beef strips and bowtie pasta coated in a rich homemade Alfredo sauce made with garlic, butter, heavy cream, and Parmesan cheese. Ready in 35 minutes, this dish is perfect for a comforting weeknight dinner that serves four.
Ingredients
Scale
Beef and Seasoning
- 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 the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Beef: Pat the beef strips dry with paper towels. Season generously with salt, freshly ground black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear the beef strips, turning occasionally, until well browned on all sides and cooked through, about 4-5 minutes. Transfer the beef to a plate and keep warm.
- Make the Alfredo Sauce: In the same pot used for the pasta, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer while stirring continuously.
- Incorporate Cheese and Seasoning: Add the grated Parmesan cheese to the simmering cream and stir until the cheese is completely melted and the sauce is smooth. Adjust seasoning with salt and freshly ground black pepper as needed. If the sauce is too thick, gradually whisk in the reserved pasta water to reach your preferred consistency.
- Combine and Serve: Add the cooked beef strips and drained bowtie pasta to the Alfredo sauce. Gently toss or fold the ingredients together to ensure everything is evenly coated with the sauce. Warm the mixture together for 1-2 minutes until heated through. Serve immediately.
Notes
- For best flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Reserve pasta water carefully as it helps to thin the sauce without losing flavor.
- Be careful not to overcook the beef strips to keep them tender and juicy.
- If you prefer a lighter sauce, reduce butter or use half-and-half instead of heavy cream, though this will alter the richness.
- This recipe can be made gluten-free by substituting the pasta with gluten-free bowtie pasta.
