In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg (if using). Cook, stirring frequently, until the sauce thickens slightly. Season with salt and black pepper to taste.
Prepare the Gorgonzola Topping:
In a small saucepan, heat 1/4 cup of heavy cream over low heat. Add the crumbled gorgonzola cheese and stir until melted and creamy. Remove from heat.
Assemble the Dish:
Add the cooked pasta to the Parmesan sauce, tossing to coat evenly.
Divide the pasta among serving plates or a large serving platter. Top with the seared steak pieces.
Drizzle the melted gorgonzola mixture over the steak and pasta.
After seeing this, I’m never making meatballs any other way again!
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CREAMY PASTA WITH ASPARAGUS AND BACON
