Directions

Bring a medium stock pot of salted water to a boil.

Meanwhile, rub the steak with a hearty sprinkle of salt and black pepper. Heat the olive oil in a large skillet over high heat. Add the steak, reduce the heat to medium, and cook until browned, about 4 minutes per side for medium rare. Add the butter, pancetta, onion and thyme and cook, spooning the butter over the steak as it melts, about 30 seconds. Remove the steak to a cutting board to rest.

Add pasta to the boiling water and cook to "al dente" according to the package instructions. Reserve 1 cup of the pasta water before draining well.

While the pasta cooks, continue cooking the onion for 4–5 minutes until softened. Then, sprinkle flour over the sizzling butter mixture. Stir while cooking until the flour gets incorporated, about 2 minutes. Then, turn the heat to low, pour in the milk and stir the mixture together until the lumps of flour have become incorporated. Fold in 1½ containers of Frigo® Crumbled Blue Cheese, the Frigo® Shredded Parmesan Cheese and ½ cup of toasted walnuts.

Drain the pasta and mix it into the sauce. Stir in some of the pasta water if the sauce seems too thick. Taste and adjust the seasoning.

Slice the steak across the grain. Place it on top of the hot pasta and garnish with the remaining Frigo® Crumbled Blue Cheese and toasted walnuts. Finish with fresh parsley and/or chives, if desired.

Enjoy!

Rad Remix: For a vegetarian option, substitute roasted beets for steak.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.