I start by boiling a big pot of water and adding a generous pinch of salt. Once it’s bubbling, I toss in the fettuccine and let it cook for 6–7 minutes—just shy of al dente. This is key because the pasta finishes cooking in the sauce. Don’t forget to reserve about 1–2 cups of the pasta water before draining.

While the pasta boils, I cut the steak into bite-sized cubes and season them with kosher salt and black pepper. I heat olive oil in a large skillet and place the steak pieces in a single layer. After about 2–3 minutes per side, they’re browned and still a little pink in the middle—just how I like them. I remove the steak and cover it with foil to stay warm.

Using the same skillet (because flavor lives in that pan), I sauté a bit of minced garlic in a touch of butter until it smells amazing—about a minute. Then I pour in the heavy cream and a cup of pasta water, scraping up the brown bits to deglaze. I let this simmer for 3 minutes until it thickens slightly.

Once the sauce looks creamy, I add the pasta back into the skillet and toss it gently to coat every strand. Then I stir in Parmesan cheese, sundried tomatoes, and fresh spinach. The cheese melts into the sauce, and the spinach wilts down just enough. If the sauce thickens too much, I add a bit more pasta water to loosen it.

Now comes the fun part. I plate the creamy pasta first, then arrange the steak cubes on top. I sprinkle gorgonzola crumbles generously over everything, then drizzle a little balsamic glaze for that extra touch. A crack of black pepper and a sprinkle of parsley, and it’s ready to serve!