Beef and Mushroom Cream Pasta
Beef and Mushroom Cream Pasta
Ingredients
For the Beef and Mushrooms
- 1 1/2 pounds ribeye steak, cut into 1/2-inch cubes
- 12 ounces cremini mushrooms, sliced
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup beef broth
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Cream Sauce
- 12 ounces fettuccine
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup dry white wine, (optional)
- 1 teaspoon salt, for pasta water, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta cooks, pat the beef cubes dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 3 min
- 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once shimmering, add half of the beef cubes in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until nicely browned. Remove the seared beef to a plate and repeat with the remaining beef.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5-7 minutes.
⏱️ 7 min
- 5
Add the diced onion to the skillet with the mushrooms and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 6
If using, pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced. Add the beef broth and bring to a gentle simmer.
⏱️ 3 min
- 7
Stir in the heavy cream and bring the sauce to a low simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the grated Parmesan cheese until melted and smooth.
⏱️ 5 min
- 8
Return the seared beef and any accumulated juices to the skillet with the cream sauce. Add the cooked and drained fettuccine. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 9
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately with extra grated Parmesan cheese on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Mushroom Cream Pasta
For the Beef and Mushrooms
- 1 1/2 pounds ribeye steak, cut into 1/2-inch cubes
- 12 ounces cremini mushrooms, sliced
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup beef broth
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta and Cream Sauce
- 12 ounces fettuccine
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup dry white wine, (optional)
- 1 teaspoon salt, for pasta water, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta cooks, pat the beef cubes dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 3 min - 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once shimmering, add half of the beef cubes in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until nicely browned. Remove the seared beef to a plate and repeat with the remaining beef.
⏱️ 8 min - 4
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5-7 minutes.
⏱️ 7 min - 5
Add the diced onion to the skillet with the mushrooms and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 6
If using, pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced. Add the beef broth and bring to a gentle simmer.
⏱️ 3 min - 7
Stir in the heavy cream and bring the sauce to a low simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the grated Parmesan cheese until melted and smooth.
⏱️ 5 min - 8
Return the seared beef and any accumulated juices to the skillet with the cream sauce. Add the cooked and drained fettuccine. Toss everything together until the pasta is well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 9
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately with extra grated Parmesan cheese on the side.
⏱️ 1 min