Description
A rich, creamy Alfredo pasta tossed with tender slices of prime rib, perfect for a cozy dinner or special occasion. This dish combines indulgent flavors with simple preparation, creating a meal that’s both comforting and elegant.
Ingredients
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12 oz fettuccine or preferred pasta
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1 to 1.5 cups cooked prime rib, thinly sliced or shredded
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup whole milk
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1 cup freshly grated Parmesan cheese
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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¼ teaspoon nutmeg (optional)
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2 tablespoons chopped fresh parsley, for garnish
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1 tablespoon olive oil (optional, for searing beef)
Instructions
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Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
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Slice the prime rib thinly against the grain. Heat olive oil in a skillet over medium heat and sear beef 1–2 minutes to warm, then remove and set aside.
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Melt butter in the same skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
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Pour in heavy cream and milk, stirring constantly. Let simmer for 3–4 minutes, then reduce heat to low.
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Gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and nutmeg if using.
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Add cooked fettuccine to the sauce and toss gently to coat. Use reserved pasta water to adjust consistency if needed.
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Fold in the sliced prime rib, heating for 1–2 minutes until warmed through.
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Garnish with chopped parsley and serve immediately with extra Parmesan if desired.
Notes
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Use thinly sliced prime rib for tender bites.
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Heavy cream ensures a rich, creamy sauce.
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Reserve pasta water to adjust sauce consistency.
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Optional add-ins: sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor.
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Leftover prime rib works perfectly and adds convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes