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