Description
A quick and comforting weeknight meal featuring tender bowtie pasta tossed in a rich, velvety sauce made with browned ground beef, heavy cream, and freshly grated Parmesan cheese.
Ingredients
Scale
- 1 pound 80/20 ground beef
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup low-sodium beef broth
- 12 ounces bowtie pasta (farfalle)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Red pepper flakes (optional)
- 1 tablespoon salt (for pasta water)
Instructions
- Bring a large pot of salted water to a boil. Add 1 tablespoon of salt. Cook bowtie pasta according to package directions but reduce time by 1-2 minutes for al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and no pink remains, about 5-7 minutes. Drain excess fat if necessary, leaving a little for flavor.
- Reduce heat to medium. Add butter to the beef. Once melted, add minced garlic and dried oregano. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in beef broth to deglaze the pan, scraping up browned bits from the bottom. Simmer for 2 minutes until slightly reduced.
- Pour in heavy cream. Stir well and simmer gently for 3-4 minutes until the sauce thickens slightly.
- Add the drained pasta to the skillet with the sauce. Toss everything together. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Remove the skillet from heat. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste. Add red pepper flakes if desired.
- Plate immediately and serve hot, optionally topped with extra Parmesan and fresh parsley.
Notes
Use freshly grated Parmesan cheese to ensure a smooth sauce; pre-shredded cheese contains anti-caking agents that prevent proper melting. Do not add cheese while the pan is on high heat to avoid a grainy texture. Reserve pasta water to help emulsify the sauce. For a lighter version, ground turkey can be substituted for beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 750
- Sugar: 4
- Sodium: 800
- Fat: 45
- Saturated Fat: 22
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: creamy parmesan beef bowtie pasta, easy weeknight dinner, 30 minute meals, ground beef pasta, farfalle recipe, comfort food