Black & Blue Fettuccine

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I’m all black and blue today, in a good way, blending the wonderful flavors of beef and blue cheese in this twist on a fettuccine dish. What you will need is New York Strip Steak, grass-fed preferably, fettuccine, heavy cream, blue cheese, rosemary, thyme, oregano, and spinach.

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Cut the steak into strips, salt and pepper to taste, set aside. Cook the pasta. While the pasta cooks melt some butter in a skillet. Add minced garlic and sauté until fragrant. Add beef strips to skillet and cook 5 minutes or to desired doneness.

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Remove the beef from heat, cover, and keep warm. Drain pasta reserving 1 cup of pasta water for the sauce. Wipe pot out and place back on the stove. Add the butter, milk, blue cheese, rosemary, thyme, and oregano and heat on medium. Whisk together until combined and smooth. Salt and pepper to taste.

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Add the spinach to the sauce wilting the greens and gently stirring to blend throughout the sauce. If needed, use the reserved pasta water to thin out the sauce.

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Place the noodles in a large bowl, pour the sauce over noodles, add the beef, and toss together.

I hope you enjoy it. Let me know if you try it. – Ella

Black & Blue Fettuccine

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients


• 1 12-oz. grass-fed NY Strip Steak, cut into strips
• 1/2 lb. fettuccine
• 3 tbsp. butter
• 1 – 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup crumbled blue cheese
• 2 tsp. rosemary, finely chopped
• 1 tsp. thyme, finely chopped
• 1 tsp. oregano, finely chopped
• Salt and pepper, to taste
• 2 cups spinach

Directions

  1. Pat the ribeye steak strips dry, season with salt and pepper, set aside.
  2. Pour 3 quarts of water into a pan, bring to a boil. Add salt to taste. Add pasta and stir occasionally to prevent sticking; continue cooking until pasta reaches al dente, 6-8 minutes.
  3. While pasta cooks, melt 2 tablespoons butter in a skillet. Add the garlic and sauté until fragrant, about 2 minutes. Add the beef to the skillet and cook 5 minutes. Remove from heat, cover, and keep warm.
  4. Reserve 1 cup pasta water and drain pasta in a colander. Keep warm.
  5. Wipe pot out with a paper towel and place back on the stove. Add the butter, milk, blue cheese, rosemary, thyme, and oregano heat at medium. Whisk together until combined and smooth. Salt and pepper to taste.
  6. Add the spinach to the sauce wilting the greens and gently stirring to blend throughout the sauce. If needed, use the reserved pasta water to thin out the sauce.

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