Cook fettuccine or penne in salted boiling water for 8–10 minutes until al dente, then drain, reserving 1/2 cup of cooking water.

Season sliced sirloin or ribeye with salt and black pepper. Sear in a skillet with olive oil for 2–3 minutes per side until browned, then remove and keep warm.

Melt unsalted butter in the skillet, add minced garlic, and sauté for 1–2 minutes until fragrant.

Pour in beef broth, scraping up browned bits from the skillet. Simmer for 2 minutes.

Stir in heavy cream and Parmesan cheese until melted, simmering for 3–4 minutes until thickened.

Add drained pasta to the sauce, mixing thoroughly. Add reserved pasta water if needed, then fold in the seared steak.

Serve immediately, garnishing with chopped parsley and additional grated Parmesan.