Fettuccine Di Carne Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook the fettuccine according to package instructions until al dente (usually 8–11 minutes for dried, 2–3 minutes for fresh). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Pat the filet mignon dry with paper towels. Slice the steak thinly across the grain into roughly 1/4-inch slices. Season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams and oil shimmers, add the sliced filet in an even layer in a single batch (work in two batches if necessary to avoid crowding). Sear the slices 45–60 seconds per side for medium-rare (longer if you prefer more well done). Remove the beef to a plate and tent loosely with foil; reserve any browned fond in the pan.

In the same skillet over medium heat, add 1 tablespoon olive oil. Add the sliced onions and cook, stirring occasionally, until translucent and beginning to brown, about 5–7 minutes.

Add the sliced mushrooms and a pinch of salt. Cook until the mushrooms release their liquid and it evaporates and the mushrooms are golden, about 6–8 minutes.

Add the minced garlic (3 cloves) and fresh thyme leaves and cook, stirring, for 30–45 seconds until fragrant. Scrape up any browned bits from the bottom of the pan with a wooden spoon.

Deglaze the skillet with 1 cup dry white wine or beef broth, scraping the fond; let it reduce by about half (2–3 minutes).

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Add 2 cups Roma tomato sauce and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer, reduce heat to low, and simmer 6–8 minutes to meld flavors.

Stir in 1 cup heavy cream and 1 teaspoon red pepper flakes. Keep the sauce at a low simmer until slightly thickened, about 3–4 minutes. Taste and adjust salt and pepper as needed.

Return the seared filet slices and any accumulated juices to the skillet, stirring gently to coat the meat with sauce. Heat through 1–2 minutes; do not overcook the beef.

Add the drained fettuccine to the skillet (or transfer sauce to the pasta pot). Toss to combine, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and help it cling to the noodles (use up to the reserved 1 cup).

Remove from heat and stir in 1 cup grated Parmesan cheese and 1 tablespoon butter (optional) until melted and the sauce is silky. Taste and correct seasoning with additional salt and pepper if necessary.

Garnish with 2 tablespoons chopped fresh parsley and extra Parmesan at the table. Serve immediately.