Steak and Broccoli Gouda Pasta
30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
8
Servings
Ingredients
- ½ lb bacon
- 1½ lbs filet mignon
- 1 tablespoon kosher salt, divided
- 1 lb cavatappi
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cloves garlic, minced
- 3 cups half-and-half
- 1 teaspoon onion powder
- 1 teaspoon garlic pepper seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 12 oz broccoli florets
- ¼ teaspoon freshly cracked black pepper
- 2 cups pasta water, as needed
- 8 oz Gouda, shredded
- ⅓ cup aged Parmesan, grated
Instructions
- Heat a large deep skillet over medium-high 2 minutes. Cook the bacon in a single layer until very crisp. Remove, leaving the fat. Crumble when cool.
- Add the steaks in batches so they are not crowded. Salt them well. Sear 3 minutes per side without moving. Rest, then cut into bite-size pieces.
- Start a pot of salted water for the pasta.
- In the steak pan, melt the butter. Whisk in the flour and garlic and cook a minute. Whisk in the half-and-half until smooth and thick. Add the onion powder, garlic pepper, smoked paprika, cayenne, and about ½ teaspoon salt.
- Heat the oven to 375°F. Cook the cavatappi. Scoop out 2 cups pasta water and whisk as much as you need into the sauce. Taste and adjust salt.
- When the pasta is almost al dente, add the broccoli to the pot. Drain when the pasta is al dente and the broccoli is bright green.
- Turn off the sauce. Stir in the Gouda until melted. Fold in the pasta, broccoli, and steak.
- Smooth into an even layer. Crack black pepper over the top, then Parmesan and bacon. Bake 10–12 minutes. Rest 10 minutes before serving.