A rich and comforting pasta dish featuring tender steak, caramelized onions, and mushrooms in a creamy parmesan garlic sauce.

Scale

12 oz (340 g) spaghetti

1 lb (450 g) steak (sirloin or ribeye), thinly sliced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 tablespoons olive oil

3 tablespoons butter

1 medium onion, sliced

8 oz (225 g) mushrooms, sliced

4 cloves garlic, minced

1 cup (240 ml) heavy cream

¾ cup (180 ml) whole milk

1¼ cups (125 g) grated parmesan cheese

Optional: parsley, crushed red pepper flakes

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Cook spaghetti in salted boiling water until al dente. Reserve ½ cup (120 ml) pasta water, then drain.

Season steak with salt, pepper, garlic powder, and smoked paprika.

Heat olive oil and sear steak until browned. Remove and set aside.

In the same pan, melt butter and cook onions until caramelized.

Add mushrooms and cook until golden.

Stir in garlic and cook briefly.

Pour in cream and milk, simmer until slightly thickened.

Add parmesan cheese and stir until smooth.

Return steak and add spaghetti. Toss to combine.

Adjust seasoning and serve hot.

Slice steak thinly for tenderness.

Use freshly grated parmesan for best results.

Adjust sauce thickness with pasta water or milk.

Serve immediately for optimal texture and flavor.