1. Start by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet over medium-high heat, heat the olive oil. Add the steak slices, seasoning with salt and pepper, and cook until browned, about 3-4 minutes per side. Remove from the skillet and set aside.
3. Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic, sautéing until fragrant, about 1 minute. This step always reminds me of my dad’s stories, where garlic was the heart of every meal.
4. Stir in the heavy cream and let it simmer for 5 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese until melted and smooth.
5. Return the steak to the skillet and toss to coat in the sauce. Add the cooked pasta, mixing well to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
6. Garnish with chopped parsley before serving.

This is a dish where the sauce clings to the pasta like my kids to my leg when they’re sleepy. It’s all about those little moments that make cooking worthwhile.