Begin by bringing a large pot of salted water to a boil. Once boiling, add 8 ounces of your chosen pasta and cook until al dente, about 8-10 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of bite-sized steak pieces and sear for 3-4 minutes until browned, then remove from skillet.

In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent. Stir in 2 minced garlic cloves, cooking for an additional 30 seconds.

Reduce heat to medium-low and pour in 1 cup of heavy cream, stirring to combine. Gradually add 1 cup each of shredded truffle Gouda and mozzarella cheese, stirring until melted.

Return the seared steak to the skillet and mix. Add the cooked pasta, tossing gently to coat in the sauce.

Preheat your oven to 375°F (190°C). Transfer the pasta mixture into a greased baking dish and bake uncovered for 15-20 minutes.

Once out of the oven, let it rest for 5 minutes and sprinkle with 0.25 cup of freshly chopped parsley before serving.