Creamy Tagliatelle with Steak and Leeks

Name: Creamy Tagliatelle with Steak and Leeks
Total time: 30 min
Yield: 1 serving
Ingredients: 150g steak; 100g tagliatelle; 1 medium leek, sliced; 2 tablespoons olive oil; 1 clove garlic, minced; 100ml heavy cream; Salt and pepper to taste; Grated Parmesan cheese for serving; Fresh parsley for garnish

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30 minTotal time

mediumDifficulty

650kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Tagliatelle Fettuccine, in the same amount
Heavy cream Crème fraîche, in the same amount
Fresh parsley Fresh chives, in the same amount

Nutrition per serving

Estimated values for 1 serving, 650 kcal

Protein34 g

Carbohydrates55 g

Fat31 g

Fiber 4 g · Sugar 5 g · Sodium 650 mg

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Indulge in this rich and flavorful dish combining tender steak with creamy tagliatelle and sautéed leeks. Perfect for a quick yet classy dinner for one!

Steps

Cook the tagliatelle according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
Season the steak with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side, or until it reaches your desired doneness. Remove from the skillet and let it rest.
In the same skillet, add the remaining olive oil and sauté the sliced leek and minced garlic until soft, about 3-4 minutes.
Lower the heat, then stir in the heavy cream, and cook for an additional 2 minutes until thickened. Season with salt and pepper.
Slice the rested steak thinly and add it to the cream sauce along with the cooked tagliatelle. Toss to combine.
Serve garnished with grated Parmesan and fresh parsley.

Tips for Creamy Tagliatelle with Steak and Leeks

Leeks should look glossy and feel tender, with no browned edges; too much browning can make their flavor dominate the cream.
Keep the sauce at a gentle simmer so the cream thickens smoothly rather than separating.
Slice steak across the grain for more tender bites, and have the Parmesan and parsley ready before serving.

Drink pairing

A medium-bodied red like a Rioja
Its balanced fruit and gentle tannins complement the steak without overwhelming the creamy sauce.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a sealed container and use within 3–4 days. Reheat until steaming hot; the sauce may thicken, so loosen it with a small splash of water while reheating.

Frequently asked questions

How can I tell when the cream sauce is thick enough?

It should lightly coat a spoon and cling to the pasta rather than pooling thinly at the bottom of the skillet.

Can I prepare this ahead?

It is best assembled just before serving, since pasta absorbs the sauce as it sits. You can slice the leek and mince the garlic earlier, then refrigerate them covered.