Steak & Bacon Fettuccine Alfredo
Steak & Bacon Fettuccine Alfredo
Ingredients
For the Steak and Bacon
- 1 1/2 pounds top sirloin steak, about 1-inch thick
- 8 slices bacon, thick-cut
- 1 teaspoon salt, for steak
- 1/2 teaspoon black pepper, freshly ground, for steak
- 2 tablespoons butter, for basting steak
- 2 sprigs fresh rosemary
For the Fettuccine Pasta
- 1 pound fettuccine pasta
- 1 tablespoon salt, for pasta water
For the Alfredo Sauce
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, for sauce
- 1/4 teaspoon black pepper, freshly ground, for sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, finely chopped
For Serving
- fresh Parmesan cheese, freshly grated, as needed
- fresh parsley, finely chopped, as needed
Instructions
- 1
Pat the top sirloin steak dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Set aside.
⏱️ 5 min
- 2
In a large skillet, cook the bacon slices over medium heat until crispy. This will take about 8-10 minutes. Remove the bacon from the skillet, reserving about 2 tablespoons of the rendered bacon grease in the pan. Place the cooked bacon on a paper towel-lined plate to drain, then chop it into small pieces once cool enough to handle.
⏱️ 10 min
- 3
Increase the heat of the skillet with the reserved bacon grease to medium-high. Add the seasoned steak to the hot skillet. Sear for 3-5 minutes per side for medium-rare, or until your desired doneness. During the last few minutes of cooking, add 2 tablespoons of butter and the fresh rosemary sprigs to the pan. Tilt the pan and baste the steak with the melted butter and rosemary using a spoon. Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing against the grain.
⏱️ 15 min
- 4
While the steak rests, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 15 min
- 5
In a separate large saucepan, melt 1/2 cup of butter over medium heat. Add the 1/4 cup of all-purpose flour and whisk constantly for 1-2 minutes to create a roux, until it's lightly golden and fragrant.
⏱️ 3 min
- 6
Gradually whisk in the 2 cups of heavy whipping cream into the roux. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Reduce the heat to low. Stir in 1 cup of freshly grated Parmesan cheese until it melts and the sauce is smooth. Mix in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano. Stir in the 1/4 cup of finely chopped fresh parsley and the chopped crispy bacon.
⏱️ 5 min
- 8
If the sauce is too thick, gradually add some of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min
- 9
Add the drained fettuccine pasta directly into the saucepan with the Alfredo sauce. Toss thoroughly to ensure the pasta is evenly coated in the creamy sauce, distributing the bacon and parsley throughout.
⏱️ 3 min
- 10
Serve the pasta immediately, topping each portion with slices of the rested, cooked steak. Garnish with additional freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley, as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steak & Bacon Fettuccine Alfredo
Ingredients
For the Steak and Bacon
- 1 1/2 pounds top sirloin steak, about 1-inch thick
- 8 slices bacon, thick-cut
- 1 teaspoon salt, for steak
- 1/2 teaspoon black pepper, freshly ground, for steak
- 2 tablespoons butter, for basting steak
- 2 sprigs fresh rosemary
For the Fettuccine Pasta
- 1 pound fettuccine pasta
- 1 tablespoon salt, for pasta water
For the Alfredo Sauce
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2 cups heavy whipping cream
- 1 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, for sauce
- 1/4 teaspoon black pepper, freshly ground, for sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley, finely chopped
For Serving
- fresh Parmesan cheese, freshly grated, as needed
- fresh parsley, finely chopped, as needed
Instructions
- 1
Pat the top sirloin steak dry with paper towels. Season generously on both sides with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Set aside.
⏱️ 5 min - 2
In a large skillet, cook the bacon slices over medium heat until crispy. This will take about 8-10 minutes. Remove the bacon from the skillet, reserving about 2 tablespoons of the rendered bacon grease in the pan. Place the cooked bacon on a paper towel-lined plate to drain, then chop it into small pieces once cool enough to handle.
⏱️ 10 min - 3
Increase the heat of the skillet with the reserved bacon grease to medium-high. Add the seasoned steak to the hot skillet. Sear for 3-5 minutes per side for medium-rare, or until your desired doneness. During the last few minutes of cooking, add 2 tablespoons of butter and the fresh rosemary sprigs to the pan. Tilt the pan and baste the steak with the melted butter and rosemary using a spoon. Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing against the grain.
⏱️ 15 min - 4
While the steak rests, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 15 min - 5
In a separate large saucepan, melt 1/2 cup of butter over medium heat. Add the 1/4 cup of all-purpose flour and whisk constantly for 1-2 minutes to create a roux, until it's lightly golden and fragrant.
⏱️ 3 min - 6
Gradually whisk in the 2 cups of heavy whipping cream into the roux. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 7
Reduce the heat to low. Stir in 1 cup of freshly grated Parmesan cheese until it melts and the sauce is smooth. Mix in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1/2 teaspoon of dried oregano. Stir in the 1/4 cup of finely chopped fresh parsley and the chopped crispy bacon.
⏱️ 5 min - 8
If the sauce is too thick, gradually add some of the reserved pasta water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 2 min - 9
Add the drained fettuccine pasta directly into the saucepan with the Alfredo sauce. Toss thoroughly to ensure the pasta is evenly coated in the creamy sauce, distributing the bacon and parsley throughout.
⏱️ 3 min - 10
Serve the pasta immediately, topping each portion with slices of the rested, cooked steak. Garnish with additional freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley, as needed.
⏱️ 1 min