Start to finish: 40 minutes
Key Ingredients Needed
- Kosher salt
- 1 pound sirloin steak
- Freshly ground black pepper
- 4 tablespoons vegetable oil
- 12 ounces uncooked bucatini
- 2 large sweet onions, thinly sliced (about 4 cups)
- 4 bacon slices, diced
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, divided
- Italian parsley, chopped
Instructions/Step By Step Directions
Step 1: Bring a large saucepan of salted water to a boil over high heat. Meanwhile, season the steak generously with salt and pepper.
Step 2: In a large skillet, heat 2 tablespoons vegetable oil over medium-high.
Step 3: Add the steak and cook until well browned on all sides and an instant-read thermometer inserted into the center of the steak registers 140°, about 12 minutes. Transfer to a plate and set aside. Wipe skillet.
Step 4: While steak cooks, boil the pasta until al dente, about 9 minutes.
Step 5: Drain pasta well in a colander, reserving 1/2 cup cooking water.
Step 6: In the same skillet, heat 2 tablespoons vegetable oil over medium. Add the onion and bacon and cook until the onion is softened and lightly browned and bacon is crisp 10 to 12 minutes. Add beef broth, heavy cream, and 1/2 cup Parmesan, and bring to a simmer. Continue to simmer until lightly thickened, 2 to 3 minutes.
Step 7: Add the bucatini and 1 teaspoon salt to the skillet, and cook 1 minute, tossing until coated in sauce, adding cooking water until desired consistency.
Step 8: Divide mixture among 4 shallow bowls.
Step 9: Slice steak thinly against the grain, and place on the bucatini. Sprinkle with remaining Parmesan, and garnish with parsley.