ingredients

• 8 ounces fettuccine noodles 
• 16-20 ounce sirloin or ribeye steak, in 2 inch cubes 
• Kosher salt and pepper 
• 1 Tablespoon olive oil 
• Reserved pasta water 
• 1 cup heavy cream 
• 3/4 cup shredded Parmesan cheese 
• 2 cups torn spinach 
• 1/2 cup sundried tomatoes (not the oil packed kind) 
• 1/2 cup gorgonzola crumbles 
• Cracked pepper, to taste 
• 1/4 cup balsamic glaze
  

cooking

1. Bring a large pot of water and 1 Tablespoon of salt to a boil. Add the fettuccine noodles and cook for 6-7 minutes, or until just under al dente. Drain, reserving 2 cups pasta water. 
2. While the pasta cooks, heat the oil in a large saute pan over medium high heat. Add the steak chunks in a single layer, cooking undisturbed for 2-3 minutes, then flipping and cooking an additional 2-3 minutes, or until 155 degrees, about medium. Remove the steak to a plate and cover with foil. 
3. Pour a splash of water in the pan and scrape off the brown bits then toss them. For once, we actually don't want to save those, because we're going to make our creamy white sauce in the same pan. 
4. Place the pan back over medium heat. Add the cream and 1 cup pasta water to the pan and bring to a simmer. Stir in the noodles and allow the mixture to simmer until slightly thickened, about 3 minutes.
5. Add Parmesan and stir until melted. Add torn spinach and sundried tomatoes and allow to wilt, about 1 minute. If the pasta thickens too much, you can add small splashes of pasta water to loosen it up. Add cracked pepper to taste. 
6. Plate the pasta, then sprinkle with gorgonzola cheese. Add steak and drizzle with balsamic. Serve.