Fettuccine Alfredo with Cajun Steak and Crispy Bacon
Fettuccine Alfredo with Cajun Steak and Crispy Bacon
Ingredients
For the Cajun Steak and Crispy Bacon
- 2 petite sirloin steaks, about 4-6 ounces each, thawed
- 4 slices bacon, thick-cut
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Pasta and Sautéed Vegetables
- 1 pound fresh fettuccine
- 1/2 yellow onion, medium, diced
- 1 red bell pepper, medium, diced
- 1 tablespoon butter, for sautéing
For the Creamy Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare your ingredients: If using frozen petite steaks, ensure they are thawed. Dice the yellow onion and red bell pepper. Mince the garlic cloves. Grate the Parmesan cheese if not already grated. Chop the fresh parsley for garnish.
⏱️ 10 min
- 2
Cook the bacon: In a large skillet or Dutch oven, cook the thick-cut bacon slices over medium heat until crispy. Remove the bacon, place it on a paper towel-lined plate to drain, and crumble once cooled. Reserve 1 tablespoon of bacon fat in the skillet, discarding the rest.
⏱️ 8 min
- 3
Sear the steak: Pat the thawed petite sirloin steaks dry with paper towels. Season generously on both sides with Cajun seasoning. Heat the reserved bacon fat and 1 tablespoon of olive oil in the same skillet over medium-high heat. Sear the steaks for 3-5 minutes per side for medium-rare, or until desired doneness. Remove steaks from the pan, tent with foil, and let rest for 5 minutes before slicing against the grain.
⏱️ 10 min
- 4
Sauté the vegetables: In the same skillet (do not clean), add 1 tablespoon of butter. Add the diced yellow onion and red bell pepper. Sauté over medium heat for 5-7 minutes, or until the vegetables are tender-crisp. Remove from the skillet and set aside.
⏱️ 7 min
- 5
Cook the fettuccine: While the vegetables are sautéing, bring a large pot of salted water to a rolling boil. Add the fresh fettuccine and cook according to package directions, usually 2-4 minutes, until al dente. Drain well, reserving 1/2 cup of the pasta water.
⏱️ 5 min
- 6
Prepare the Alfredo sauce: In a clean medium saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not boil. Reduce heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and thickened. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 8 min
- 7
Combine and serve: Add the drained fettuccine and sautéed vegetables to the Alfredo sauce. Toss gently to coat. Divide the pasta among four plates. Top each serving with slices of the Cajun steak and crumbled crispy bacon. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fettuccine Alfredo with Cajun Steak and Crispy Bacon
Ingredients
For the Cajun Steak and Crispy Bacon
- 2 petite sirloin steaks, about 4-6 ounces each, thawed
- 4 slices bacon, thick-cut
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
For the Pasta and Sautéed Vegetables
- 1 pound fresh fettuccine
- 1/2 yellow onion, medium, diced
- 1 red bell pepper, medium, diced
- 1 tablespoon butter, for sautéing
For the Creamy Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare your ingredients: If using frozen petite steaks, ensure they are thawed. Dice the yellow onion and red bell pepper. Mince the garlic cloves. Grate the Parmesan cheese if not already grated. Chop the fresh parsley for garnish.
⏱️ 10 min - 2
Cook the bacon: In a large skillet or Dutch oven, cook the thick-cut bacon slices over medium heat until crispy. Remove the bacon, place it on a paper towel-lined plate to drain, and crumble once cooled. Reserve 1 tablespoon of bacon fat in the skillet, discarding the rest.
⏱️ 8 min - 3
Sear the steak: Pat the thawed petite sirloin steaks dry with paper towels. Season generously on both sides with Cajun seasoning. Heat the reserved bacon fat and 1 tablespoon of olive oil in the same skillet over medium-high heat. Sear the steaks for 3-5 minutes per side for medium-rare, or until desired doneness. Remove steaks from the pan, tent with foil, and let rest for 5 minutes before slicing against the grain.
⏱️ 10 min - 4
Sauté the vegetables: In the same skillet (do not clean), add 1 tablespoon of butter. Add the diced yellow onion and red bell pepper. Sauté over medium heat for 5-7 minutes, or until the vegetables are tender-crisp. Remove from the skillet and set aside.
⏱️ 7 min - 5
Cook the fettuccine: While the vegetables are sautéing, bring a large pot of salted water to a rolling boil. Add the fresh fettuccine and cook according to package directions, usually 2-4 minutes, until al dente. Drain well, reserving 1/2 cup of the pasta water.
⏱️ 5 min - 6
Prepare the Alfredo sauce: In a clean medium saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not boil. Reduce heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and thickened. Season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 8 min - 7
Combine and serve: Add the drained fettuccine and sautéed vegetables to the Alfredo sauce. Toss gently to coat. Divide the pasta among four plates. Top each serving with slices of the Cajun steak and crumbled crispy bacon. Garnish with fresh chopped parsley.
⏱️ 5 min