Spicy Garlic Parmesan Steak Alfredo Pasta
Creamy garlic Parmesan pasta with habanero heat, topped with medium-rare Kansas City strip steak seared in its own fond.
| prepBring a large pot of well-salted water to a boil | ||||||||
| 1½ lb Kansas City strip steak | Pat steak dry, season with salt, pepper & garlic powder | Sear steak 3–5 min per side until 125–128°F / 52–53°C | Rest, then slice steak against the grain | Top pasta with steak slices, garnish with parsley & Parmesan | ||||
| Salt, to taste | ||||||||
| Black pepper, to taste | ||||||||
| Garlic powder, to taste | ||||||||
| 1–2 tbsp olive oil | Cook farfalle al dente, reserve pasta water | Toss pasta into sauce, add pasta water until silky | ||||||
| 340 g farfalle pasta | Melt butter, cook shallot 1–2 min until soft | Add garlic, habanero, red pepper & paprika, cook 30–45 sec | Sprinkle flour, stir 30 sec, scrape fond with broth | Simmer 1–2 min, pour in cream, simmer 3–5 min until thick | Reduce heat to low, add Parmesan handful by handful | Stir in hot sauce, season with pepper | ||
| 60 g butter | ||||||||
| 1 small shallot, finely minced | ||||||||
| 10 cloves garlic, minced | ||||||||
| 2 tsp fresh habanero, finely diced | ||||||||
| 1 tbsp crushed red pepper flakes | ||||||||
| 1 tsp smoked paprika | ||||||||
| 1 tbsp all-purpose flour | ||||||||
| 180 ml beef broth | ||||||||
| 480 ml heavy whipping cream | ||||||||
| 340 g Parmesan, freshly grated | ||||||||
| 1 tbsp hot sauce, plus more to taste | ||||||||
| ½–1 cup / 120–240 ml reserved pasta water, as needed | ||||||||
| Salt, to taste | ||||||||
| Black pepper, to taste | ||||||||
| Fresh parsley, chopped, for garnish | ||||||||
| Extra Parmesan, for serving | ||||||||
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