Preheat the oven to 400°F (200°C). Toss the sliced mushrooms with olive oil, salt, and pepper, then roast them on a baking sheet for 15-20 minutes until golden brown.
While the mushrooms are roasting, heat butter in a skillet over medium heat and add the thinly sliced onions. Cook for about 20 minutes until the onions are soft and caramelized, stirring occasionally. Once caramelized, add balsamic vinegar and stir for a minute more.
Cook the fettuccine according to package instructions. Drain the pasta and set it aside.
Season the steak with salt and pepper on both sides. Grill or sear the steak in a hot skillet to your desired doneness (about 4-5 minutes per side for medium). Let the steak rest for a few minutes before slicing it thinly.
In a large skillet, melt the butter over medium heat. Stir in the heavy cream and Parmesan cheese until smooth. Add the Gorgonzola cheese and stir until it is fully melted and creamy.
Toss the cooked fettuccine with the Alfredo sauce, roasted mushrooms, fresh spinach, and caramelized onions until everything is well coated.
Plate the pasta and top it with the sliced steak.
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