Scale

12 oz (340 g) pasta shells

1 lb (450 g) steak, sliced into thin strips

2 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 tbsp smoked paprika

Salt, to taste

Black pepper, to taste

1 cup (240 ml) heavy cream

½ cup (120 ml) beef broth

½ cup (50 g) grated Parmesan cheese

2 tbsp fresh parsley, chopped

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1. Cook pasta shells in salted boiling water until al dente. Drain and set aside.

2. Pat steak dry. Season with salt, pepper, and half the paprika.

3. Heat olive oil in a large skillet over medium-high heat. Cook steak strips 2–3 minutes per side until browned. Remove and set aside.

4. In the same skillet, cook onion until softened, about 3 minutes. Add garlic and remaining paprika; sauté 30 seconds.

5. Add beef broth and heavy cream. Stir and simmer 3–4 minutes until slightly thickened.

6. Stir in Parmesan cheese until melted.

7. Add cooked pasta and steak back into skillet. Toss to coat and simmer 2 minutes.

8. Garnish with parsley and extra Parmesan. Serve hot.

Use fresh smoked paprika for best flavor.

Add a pinch of cayenne if you like heat.

Don’t overcook the pasta; al dente works best.