Fettuccine Alfredo with Garlic Butter Steak Bites

For the Fettuccine Alfredo:

16 oz. fettuccine pasta

3 tablespoons salted butter

2 cloves garlic, minced

1 1/2 cups heavy cream (or 3/4 cup heavy cream + 3/4 cup half & half)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups freshly grated parmigiano reggiano cheese, plus more for topping

Chopped fresh parsley for topping

For the Steak Bites:

1 1/2 lbs. ribeye, tenderloin, or filet mignon

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons salted butter

4 cloves garlic, minced

1. Take the steak out of the fridge to let it rest on the counter while you make the pasta.
2. Bring a Farberware 8-quart stockpot of heavily salted water to a boil. Cook fettuccine to al dente. Reserve 2 cups of pasta water, then drain pasta.
3. While the pasta cooks, make the alfredo sauce: Melt butter in a Farberware 10-inch frying pan over medium-low heat. Add minced garlic and saute for 30 seconds. Whisk in the heavy cream, salt, pepper, and grated parmigiano reggiano cheese. Cook, whisking often, until the sauce has thickened a bit, about 4 minutes. Turn off the heat.
4. Add the drained pasta to the sauce and use tongs to toss to coat. Taste and season with more salt and pepper if desired. Cover the pan to keep the pasta warm while you cook the steak bites. If the sauce gets too thick, add reserved pasta water before serving.
5. Cut the steak into 1-inch pieces, pat the pieces dry with a paper towel, and add them to a bowl. Season with salt and pepper and use your hands to toss the steak until it’s well-coated.
6. Heat a Farberware 8-inch frying pan over medium-high heat for about 3 minutes, then add 1 tablespoon of butter. Add half of the steak bites to the pan, leaving a little space between each piece. (You’ll sear in two batches.) Sear the bites for 2 minutes without touching them so that they get nicely browned. Use tongs to flip the steak bites over and cook for another 1-2 minutes until they reach medium-rare doneness. Remove the bites from the pan and repeat with the second batch.
7. Turn the heat off and return the first batch of bites to the pan. Add the remaining 2 tablespoons of butter and the minced garlic and toss everything together until the butter is melted.
8. Serve the fettuccine alfredo in shallow bowls and top with the steak bites on top of the pasta. Top with more parmesan cheese and chopped parsley and dive in immediately.