A basic carbonara gets an upgrade with some thin-sliced sirloin steak. This steak carbonara is a twist on the classic, but still so easy to make in less than 30 minutes.
On the list of things to make when I’m starving, but don’t want to exert a lot of energy making dinner, a basic carbonara tops the list of go-to options. Because I always have pasta, cheese, and eggs on hand, carbonara is just a no-brainer not only because it takes as long as it takes to boil the pasta, but also because I can be totally wiped from the day (also known as practically non-functional) and still manage to whip together a simple pasta dish.
But when I’m a step above completely exhausted, also known as “sort of tired but willing to do some basic labor for dinner” I like to doctor-up a basic carbonara so that it’s a bit more substantial without being so complicated that you might only make it on the weekend. In this case, steak carbonara is how I like to put a spin on the classic. It’s an easy 30-minute dinner.
Some Ingredients You’ll Need
- Sirloin steak: My basic carbonara has bacon or pancetta, but I leave it out for this steak version. I like to use sirloin because it’s thin and cooks fast in a hot pan. While the pasta is boiling you can cook the steak with plenty of time left to make the sauce.
- Eggs: A carbonara sauce starts with eggs. When you toss the beaten eggs with the pasta the heat from the pasta cooks the eggs and they thicken to create a light sauce.
- Grated parmesan cheese: Some of it gets mixed in with the eggs with a little extra for serving.
- Fresh basil: Parsley or chives work well, too!
- Pasta: Any long pasta will work like fettuccine, spaghetti, linguini, or bucatini.
This steak carbonara recipe makes two generous servings best served on a weeknight when a little pasta pick-me-up is in order.
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A basic carbonara gets an upgrade with sliced sirloin steak and fresh basil. This dinner for two is so easy to make an takes less than 30 minutes.
- 6 ounces fettuccine
- 1/2 tablespoon unsalted butter
- 1 (6-ounce) sirloin steak, seasoned with salt and pepper (see note)
- 2 eggs
- 2/3 cup grated Parmesan cheese, plus 2 tablespoons for garnish
- 1 tablespoon chopped basil
- 1/2 teaspoon kosher salt
- Ground black pepper, for serving
- Cook the pasta according to package directions. While the pasta cooks prepare the rest of the recipe.
- In a non-stick skillet, melt the butter over medium-high heat. Place the steak in the pan and cook it on one side for 3 to four minutes. Turn the steak and cook it on the other side for another 3 to 4 minutes. Remove the steak from the pan and let it rest on a cutting board for a couple of minutes. Thinly slice the steak against the grain.
- Beat the eggs in a large bowl. Add the cheese, basil, and salt and stir to combine. When the pasta is ready, drain it and place it in the bowl with the eggs. Toss the pasta with the eggs and cheese for a minute or until the pasta is evenly coated in the sauce (the heat from the pasta will cook the eggs). Add the sliced steak and toss a few more times. Divide the pasta between two bowls and top each serving with 1 tablespoon of grated Parmesan and a few pinches of ground black pepper.
I prefer my steak cooked medium-rare to medium, so you may want to increase the cook time by a minute or so if you prefer yours more well done.
- Category: Dinner
- Method: Stove
- Cuisine: Italian-American
- Serving Size: 1/2 of recipe
- Calories: 575
- Sugar: 2.8g
- Sodium: 1154.6mg
- Fat: 18.6g
- Saturated Fat: 9.6g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 66.1g
- Fiber: 3g
- Protein: 33.5g
- Cholesterol: 226.2mg
Keywords: steak carbonara, beef carbonara
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.