Creamy Garlic Beef Pasta (Print-Friendly Version)

Tender beef, rich garlic cream sauce, and pasta combine for a comforting, flavor-packed meal in just 30 minutes.

# What You'll Need:

→ Pasta and Beef

01 - 225 g dried pasta (penne, fettuccine, or rigatoni recommended)
02 - 450 g beef sirloin or flank steak, thinly sliced against the grain (approximately 0.5 cm thick)
03 - 2 tablespoons extra virgin olive oil
04 - 4–6 cloves garlic, finely minced
05 - A pinch of red pepper flakes (optional)
06 - 1 teaspoon freshly ground black pepper

→ Creamy Sauce

07 - 240 ml heavy cream (full-fat, at room temperature)
08 - 120 ml beef broth (preferably low sodium)
09 - 1 teaspoon dried Italian herb mix
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon salt
12 - 0.5 teaspoon freshly ground black pepper
13 - 1 tablespoon unsalted butter
14 - 2 tablespoons cream cheese (optional, for extra creaminess)

→ Finishing Touch

15 - 25 g freshly grated Parmesan cheese, plus extra for serving
16 - 2 tablespoons fresh parsley, finely chopped
17 - 1 tablespoon fresh chives, finely chopped (optional)
18 - A drizzle of quality olive oil (optional)
19 - Extra black pepper to taste
20 - Zest from half a lemon (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml of pasta water, then drain the pasta and set aside.
02 - Pat the beef slices dry with paper towels and season with a pinch of salt and black pepper. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the beef in a single layer and sear for 1–2 minutes on each side until just browned and tender. Remove to a plate and cover loosely with foil.
03 - In the same pan, lower the heat to medium and add the remaining tablespoon olive oil. Add minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant but not browned.
04 - Pour in the beef broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream, Italian herbs, Worcestershire sauce, salt, and black pepper. Simmer gently for 2–3 minutes until slightly thickened.
05 - Whisk in butter and cream cheese (if using) until melted and sauce is smooth and creamy.
06 - Return the seared beef and any juices to the pan. Add the drained pasta and toss gently to coat in the sauce. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is reached.
07 - Remove from heat. Stir in grated Parmesan cheese until melted. Taste and adjust seasoning. Garnish with fresh parsley, chives, a drizzle of olive oil, additional cheese, extra black pepper, and lemon zest if desired. Serve immediately.

# Additional Tips:

01 - Allow the beef to come to room temperature before cooking for even browning.
02 - Using fresh Parmesan and herbs elevates the flavor and presentation.

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