1. Cook the pasta

Start by bringing a large pot of salted water to a boil. It’s important to salt your water—it’s your first chance to season the pasta itself! Once the water’s boiling, toss in your fettuccine and cook until al dente. Don’t overcook it—remember, it’s going to get another round of heat when you mix it with the sauce.

2. Season and sear the steak

While your pasta cooks, grab your steak strips and season them with salt, pepper, garlic powder, and rosemary. The rosemary brings a beautiful earthy note that works so well with the steak. Heat your olive oil in a skillet over medium-high heat, and once it’s shimmering, lay the steak strips in. Sear them for about 3-4 minutes per side, depending on how well-done you like your steak. I prefer mine medium-rare, but go with what makes you happy. Once they’re done, transfer them to a plate and set aside.

3. Make the Alfredo sauce

In the same skillet, melt the butter over medium heat and add the minced garlic. Let it sauté for about a minute until fragrant—don’t let it burn! Then, pour in the heavy cream and bring it to a gentle simmer. Once it’s simmering, stir in the grated Parmesan and crumbled Gorgonzola. Keep stirring until the cheeses melt and the sauce becomes smooth and creamy. Add a pinch of nutmeg for that little extra something—it’s subtle but really rounds out the flavors.

4. Combine everything

Now it’s time to bring it all together. Toss the cooked pasta into the skillet with the Alfredo sauce and mix until the pasta is fully coated. Add your steak strips on top, and you’re ready to serve!