Steak & Roasted Garlic Alfredo Spaghetti
This Steak & Roasted Garlic Alfredo Spaghetti is SO EASY! Tender steak meets creamy roasted garlic Alfredo sauce with perfectly cooked spaghetti for a rich, indulgent meal.
Servings: 4 servings
Ingredients
- 8 oz spaghetti
- 1 lb steak top sirloin or ribeye works best
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves roasted garlic
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (205°C). Peel the garlic cloves but keep them whole. Wrap them in aluminum foil with a drizzle of olive oil and roast for about 20 minutes until soft and golden.
- While the garlic roasts, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente—usually about 8-10 minutes. Drain and set aside, reserving a little pasta water for later.
- Pat the steak dry with paper towels, then season generously with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes per side. Remove from skillet and let rest for a few minutes before slicing thinly against the grain.
- In the same skillet, reduce the heat to medium. Add the remaining tablespoon of olive oil, then squeeze the roasted garlic cloves out of their skins and mash them lightly with a fork. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet with the Alfredo sauce, tossing gently to coat. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. Finally, fold in the sliced steak to warm it through and distribute it evenly.
- Divide the pasta between plates or bowls. Sprinkle fresh chopped parsley over the top for a pop of color and freshness. Serve immediately, and enjoy the comforting blend of flavors and textures.
Equipment
- Large Pot
- Large Skillet
- Garlic roaster or aluminum foil
- Knife
- Cutting Board
- Colander
- Wooden spoon or tongs
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.
- Freeze with caution; sauce texture may change upon thawing—reheat slowly adding liquid as needed.