Ingredients
(Serves 4 generously)
The Foundation:
• 1 lb (454g) linguine (or fettuccine for wider ribbons)
• 1.5 lbs (680g) top sirloin steak, very thinly sliced against the grain
→ Why sirloin? Lean enough to stay tender when sliced thin, rich enough to satisfy
• Kosher salt & freshly cracked black pepper
The Garlic Butter Base:
• 2 tbsp extra-virgin olive oil
• 4 tbsp (½ stick) unsalted butter, divided
• 6 garlic cloves, microplaned or very finely minced (no chunks—flavor should perfume, not overpower)
The Velvety Alfredo:
• ¼ cup (60ml) dry white wine (Pinot Grigio or Sauvignon Blanc—optional but transformative)
• ½ cup (120ml) heavy cream, room temperature
• 1 cup (240ml) whole milk, room temperature
• ½ cup (50g) finely grated Parmigiano-Reggiano (not pre-shredded—anti-caking agents prevent melt)
• ¼ cup (25g) finely grated Pecorino Romano (adds salty depth—don't skip)
• ¼ tsp freshly grated nutmeg (not powdered—grate whole nutmeg for floral warmth)
• Reserved pasta water (the secret weapon for silkiness)
The Finish:
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Extra Parmigiano-Reggiano, for serving
• Red pepper flakes (optional—for gentle heat)
Instructions
1. Salt the water like the sea
Bring 5–6 quarts water to a rolling boil. Add 2 tbsp kosher salt—this seasons the pasta from within. Cook linguine 1 minute less than package directs (it finishes cooking in the sauce). Reserve 1½ cups pasta water before draining. Critical: Do not rinse pasta—starch is essential for sauce adhesion.
2. Slice steak with intention
Pat steak completely dry with paper towels (wet meat steams, not sears). Place in freezer 15 minutes to firm—this makes thin slicing effortless. Slice against the grain into ¼-inch strips. Season generously with salt and pepper.
3. Sear beef to caramelized perfection
Heat olive oil in a 12-inch heavy skillet (cast iron or stainless) over medium-high until shimmering. Working in one layer (crowding steams meat), sear beef 2–3 minutes per side until deeply browned. Do not stir constantly—let crust form. Transfer to plate; tent loosely with foil. Leave fond in pan—it's flavor gold.
4. Build the garlic butter foundation
Reduce heat to medium-low. Melt 2 tbsp butter in same skillet. Add garlic; cook 45–60 seconds until fragrant but not browned (burnt garlic = bitter sauce). If using wine: pour in, scrape fond vigorously with wooden spoon, simmer 1–2 minutes until reduced by half.
5. Craft the velvety emulsion
Pour in room-temperature cream and milk. Warm gently over medium-low heat—do not boil. When steaming (160–170°F), reduce heat to low. Whisk in remaining 2 tbsp butter, one tablespoon at a time, until melted and glossy.
6. Melt cheese with reverence
Remove skillet from heat. Gradually whisk in Parmigiano and Pecorino, 2 tbsp at a time, until fully incorporated and smooth. Never add cheese to boiling liquid—it seizes. Stir in nutmeg. Sauce should coat the back of a spoon. If too thick, whisk in reserved pasta water 1 tbsp at a time.
7. Unite pasta, beef, and sauce
Return skillet to low heat. Add drained linguine and seared beef (with any juices). Using tongs, toss gently 1–2 minutes until pasta absorbs sauce and finishes cooking. Add splashes of pasta water as needed to create a luscious, clinging consistency—not soup, not paste.
8. Serve with ceremony
Divide among warm bowls. Garnish with parsley, extra Parmigiano, and a crack of black pepper. Serve immediately—Alfredo waits for no one.
Frequently Asked Questions
Q: Can I skip the wine?
A: Yes—but add 2 tbsp extra broth or water + ½ tsp lemon juice to mimic acidity. Wine deglazes fond and balances richness—worth keeping if possible.
Q: My sauce broke/curdled! Can I save it?
A: Yes—remove from heat immediately. Whisk in 1 tbsp cold butter, cut into small pieces, until smooth. If grainy, strain through fine-mesh sieve and whisk vigorously. Prevention: keep heat low, use room-temp dairy, add cheese off-heat.
Q: Can I make this dairy-free?
A: Not authentically—but for approximation: use full-fat coconut milk + 2 tbsp nutritional yeast + 1 tbsp white miso + 1 tsp lemon juice. Flavor/texture will differ significantly.
Q: No sirloin? Substitutes?
A: Flank steak (slice against grain), ribeye (trim fat), or even portobello mushrooms for vegetarian version (sauté 8 mins until deeply browned).
Allergy Information
• Contains: Dairy (butter, cream, milk, cheese), Wheat (pasta)
• Nut-free | Soy-free (verify butter brand)
• Gluten-free option: Use GF linguine (corn/rice blend)—cook separately to avoid cross-contamination
• Dairy-free option: See FAQ above (not recommended for authentic texture)
Always check labels for facility cross-contamination.
Nutrition Facts (per serving)
Calories: 895 • Protein: 48g • Fat: 42g (Sat: 22g) • Carbs: 78g • Fiber: 4g • Sugar: 6g • Sodium: 620mg
Rich in B12, Selenium, Calcium, and Niacin
There's a quiet rebellion in making Alfredo from scratch. In a world of jarred shortcuts and powdered "cheese," this dish whispers a different truth: real food takes minutes, not miracles. The sizzle of garlic hitting butter. The steam rising as cream meets fond. The moment cheese melts into silk—not graininess—because you honored temperature and patience.
And that final toss? When pasta, beef, and sauce become one? That's not cooking. That's alchemy.
So make this on a weeknight when you need to remember: you deserve elegance. Not someday. Not on vacation. Tonight. With a glass of the same wine you cooked with, steam fogging the windows, and the certainty that the best meals aren't complicated—they're considered.
One last whisper: Finish each bowl with a tiny drizzle of good olive oil. That grassy note? It's the difference between rich—and transcendent.
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