From Shaym, Creator of SoolFood:
This Steak Carbonara started as a total accident. I was craving carbonara but only had steak left in the fridge. So I thought, why not? I pan-seared the steak, made a silky sauce with eggs, Parmesan, and garlic, tossed it with hot pasta, and let the heat do the magic. The result? Outrageously creamy, smoky, and full of flavor. It instantly became a favorite in our home, especially on those “I want restaurant food but don’t want to leave the house” nights.
Why You’ll Love This Steak Carbonara
Classic carbonara gets an indulgent twist with juicy, pan-seared steak. This pasta dish is creamy, salty, peppery, and deeply satisfying. And the best part? No cream needed. The sauce comes together with eggs, Parmesan, and pasta water, just like traditional Italian carbonara. If you loved our Air Fryer Salmon Bites or want another rich pasta dinner after trying the Beef and Noodles Recipe, this one’s calling your name.
Ingredients:
- 12 oz spaghetti or fettuccine
- 1 lb steak (sirloin or ribeye), seasoned and pan-seared
- 2 large eggs + 1 egg yolk
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp black pepper (freshly cracked is best)
- Salt to taste
- Optional: fresh parsley and more cheese for topping
Instructions:
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
- In a bowl, whisk eggs, yolk, Parmesan, and black pepper.
- Slice cooked steak thinly, against the grain.
- In a skillet, cook garlic in a little olive oil just until fragrant. Turn off heat.
- Add drained pasta to the skillet. Quickly pour in egg-Parmesan mixture and toss vigorously.
- Add pasta water a little at a time until sauce is glossy and clings to pasta.
- Fold in sliced steak. Top with more cheese and parsley if desired.
Tips & Tricks:
- Work fast after draining the pasta, the residual heat cooks the eggs without scrambling.
- Don’t skip the reserved pasta water. It’s the secret to a creamy sauce.
- Craving a lighter version? Use sirloin and pair it with our High-Protein Burrito Bowl for meal prep leftovers.
Customize It:
- Swap spaghetti for bucatini or even penne if that’s what you have on hand.
- Add sautéed mushrooms or peas for extra texture.
- Top with a poached egg for that wow factor.
Storing & Reheating: This dish is best fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
Want More Cozy Pasta Wins?
Make sure to try our ultra-satisfying Chicken Cutlets Recipe or crunchy Air Fryer Pasta Chips for a fun side or snack.
Steak Carbonara That Redefines Weeknight Pasta
- Total Time: 25 minutes
- Yield: 4 servings
Description
Steak Carbonara is a bold, creamy pasta dish that replaces pancetta with juicy sliced steak. Made without cream, it uses eggs, Parmesan, and garlic for an authentic carbonara sauce.
Ingredients
12 oz spaghetti or fettuccine
1 lb steak (sirloin or ribeye), seasoned and pan-seared
2 large eggs + 1 egg yolk
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp black pepper (freshly cracked is best)
Salt to taste
Optional: fresh parsley and more cheese for topping
Instructions
1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water and drain.
2. In a bowl, whisk eggs, yolk, Parmesan, and black pepper.
3. Slice cooked steak thinly, against the grain.
4. In a skillet, cook garlic in a little olive oil just until fragrant. Turn off heat.
5. Add drained pasta to the skillet. Quickly pour in egg-Parmesan mixture and toss vigorously.
6. Add pasta water a little at a time until sauce is glossy and clings to pasta.
7. Fold in sliced steak. Top with more cheese and parsley if desired.
Notes
Use freshly grated Parmesan for best texture.
Work quickly to prevent scrambling the eggs.
Pairs well with a crisp green salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American