Description
A keto-friendly Italian dish featuring tender sirloin steak in a creamy garlic Parmesan sauce over al dente pasta, delivering 18g net carbs per serving. The perfect balance of rich flavor and low-carb compliance.
Ingredients
Fettuccine or spaghetti (8 oz)
Sirloin steak (1 lb)
Olive oil (3 tbsp)
Garlic (4 cloves or 2 tsp garlic powder)
Heavy cream (1 cup or 1 can coconut cream for dairy-free)
Parmesan cheese (1 cup or Pecorino Romano)
Italian seasoning (½ tsp)
Salt and pepper
Parsley (¼ cup chopped or chives/basil for garnish)
Instructions
Chill steak in freezer 15 mins for even cooking; slice into 1-inch cubes.
Measure garlic, Parmesan, and Italian seasoning into separate bowls.
Heat 2 tbsp olive oil in a cast iron skillet over medium-high until shimmering.
Cook steak 3-4 minutes per side until browned; transfer to a plate.
Add 1 tbsp oil to the same pan; sauté garlic 2 minutes until fragrant.
Stir in heavy cream and Italian seasoning; bring to a gentle simmer.
Add Parmesan while stirring constantly until the sauce thickens smoothly.
Return cooked steak to the sauce; toss to coat.
Cook pasta according to package instructions; reserve ¼ cup pasta water.
Toss warm pasta with the sauce, adding reserved water if too thick.
Garnish with parsley and additional salt/pepper to taste.
Serve immediately while the sauce remains silky.
Notes
Substitute zucchini noodles for 0-carb option
Replace steak with chicken thighs for a paleo/pescatarian version
Use nutritional yeast instead of Parmesan for vegetarian adaptation
Reserve pasta water for optimal sauce consistency
- Prep Time: 15
- Cook Time: 25
- Category: Main dish
- Method: Sautéing
- Cuisine: Italian