1. Cook the Pasta

1. Fill a large pot with water and bring it to a boil. Add 1 teaspoon of salt to enhance the pasta’s flavor.
2. Add the fettuccine and cook until al dente (firm to the bite) according to package instructions, typically 10–12 minutes.
3. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.

2. Prepare the Beef

1. While the pasta cooks, prepare the beef. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
2. If using steak, season the strips with salt, black pepper, and garlic powder, then sear for 2–3 minutes per side until golden brown. Remove from the skillet and set aside.
3. If using ground beef, crumble it into the skillet and cook until browned and no longer pink. Drain any excess fat and season with salt and pepper. Set aside.

3. Make the Alfredo Sauce

1. In the same skillet (wipe it clean if needed), melt 3 tablespoons of unsalted butter over medium heat.
2. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to let it burn.
3. Slowly pour in the heavy cream while stirring. Let the mixture simmer gently for 3–4 minutes—avoid boiling to prevent curdling.
4. Gradually add the Parmesan cheese, stirring constantly to ensure it melts smoothly. The sauce should thicken as the cheese blends in.
5. Season with a pinch of salt, black pepper, and optional nutmeg for extra depth of flavor.

4. Combine the Pasta, Beef, and Sauce

1. Add the cooked pasta to the Alfredo sauce in the skillet, tossing gently to coat every strand.
2. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
3. Fold in the cooked beef, ensuring it’s evenly distributed throughout the dish.

5. Garnish and Serve

1. Transfer the pasta to a large serving bowl or plate.
2. Garnish with freshly chopped parsley and additional grated Parmesan cheese for a finishing touch.
3. Serve immediately with garlic bread or a fresh green salad for a complete meal.