Steak and Eggs Fettuccine

The classic steak and egg combination… in pasta? That's right, this recipe is a nice and tasty take on the traditional carbonara. This is a great way to use some left over steak, and the sage gives it that great breakfast taste. If you do not want to use a gluten-free pasta, our Pastamore Garlic Toasted Onion Fettuccine would be a great substitution.

Ingredients:
1 12 oz package - Pastamore Plain Gluten-free Fettuccine
8 oz - steak, cooked
2 - eggs, pasteurized
1/4-1/2 tsp - dried sage
To taste - salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Gluten-free Plain Fettuccine.

2. While the pasta is cooking, cut steak into 1/2" cubes. Once pasta is al dente, drain using a colander and rinse throughly with water.

3. Return pasta to cooking pot over low heat. Add steak and 1/4 tsp sage. Beat eggs and add to pan while stirring. Be careful not to have the pot to hot or the eggs will scramble. Heat until warm.

4. Season to taste with salt, black pepper, and remaining sage. Serve and enjoy!