Description
Orecchiette pasta with a rich mushroom thyme sauce and crispy beef.
Ingredients
Scale
- 6 slices thick-cut beef
- 16 oz. orecchiette pasta
- 1 Tbsp unsalted butter
- 16 oz. button mushrooms sliced
- 1½ tsp minced garlic
- 1 Tbsp cornstarch
- 1 cup half-and-half
- 1 cup milk
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tsp minced fresh thyme or ½ tsp dried thyme
- ½ cup grated Parmesan cheese
Instructions
- Using a large skillet, cook beef until crispy. Transfer beef to a paper-towel lined plate and drain most of the excess beef grease from the pan. (Tip: Leave ~2 tsp of beef fat in the skillet for flavor.)
- Meanwhile, cook orecchiette until al dente (according to package instructions). Once cooked, drain and set aside.
- Add butter and sliced mushrooms to the skillet and place over medium heat.
- Sauté for 3-4 minutes without stirring. Flip mushrooms over, add the garlic and continue sautéing for 3-4 more minutes without stirring.
- Using a small bowl, whisk cornstarch and half-and-half together. Add this mixture to the skillet along with milk, crumbled cooked beef (from above), salt, pepper, thyme and Parmesan cheese; stir until well combined.
- Simmer mixture over medium-low heat, stirring occasionally, for 6-8 minutes, or until sauce has thickened.
- Add cooked orecchiette to skillet and toss until well combined.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Orecchiette, Mushroom, Thyme, Pasta, Beef