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Creamy Bucatini with Caramelized Onions and Steak

Creamy Bucatini with Caramelized Onions and Steak

Start to finish: 40 minutes

Serves: 4

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.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]