Creamy Bucatini with Caramelized Onions and Steak

By Sweet July

Creamy, cheesy bucatini? Yes please.

Pasta for a weeknight meal is a win on our books.

We like using Bucatini because it holds the flavor of the sauce a lot better than Spaghetti. Why? The center is hallow so the sauce gets distributed all throughout the noodle.

And with a creamy Parmesan and caramelized onions sauce? You'll want all the sauce you can get.

Ingredients

- 1 pound sirloin steak
- 4 tbsp vegetable oil
- 12 ounces uncooked bucatini
- 2 large sweet onions, thinly sliced (about 4 cups)
- 4 bacon slices, diced
- 1 cup beef broth
- 1 cup grated Parmesan cheese, divided
- Italian parsley, chopped
- Kosher salt
- Freshly ground black pepper

Instructions

step 1

Bring a large saucepan of salted water to a boil over high heat. Meanwhile, season the steak generously with salt and pepper. In a large skillet, heat 2 tablespoons vegetable oil over medium-high. Add the steak and cool until well browned on all sides and an instant-read thermometer inserted into the center of the steak registers 140 degrees, about 12 minutes. Transfer to a plate and set aside. Wipe skillet.

step 2

While steak cooks, boil the pasta until al dente, about 9 minutes. Drain pasta well in a colander, reserving 1/2 cup cooking water.

step 3

In the same skillet, heat 2 tablespoons vegetable oil over medium. Add the onion and bacon and cook until 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 4

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. Divide mixture among 4 shallow bowls.