
I served this alongside a grilled porterhouse, with steamed green beans (raw for the BG). If you cook the pasta in a saucepan, my preferred method of late, the whole thing can come together in 20 minutes, including time for the grill to heat up.
Here's the recipe for the sauce. The steak I just sprinkled with a little kosher salt and grilled. The beans I steamed in one of those rubber baskets, which I love. I think I bought mine in Chinatown a few years ago.
Melt 2tbs butter in a saucepan. Mix in 2tbs flour and cook over low heat for 2-3 minutes. Add 1/2 pint of whipping cream (you could use half and half or milk, and I ended up thinning the sauce with milk at the end, so I think I'd use the half and half next time). Cook over low heat for 10 minutes, whisking out any lumps). Throw in 1/2 cup of grated fresh parmesan and stir until cheese is melted. Season with salt and pepper, adding more liquid or cheese if necessary for the right consistency.
Hasta la pasta!