Description
Tender bowtie pasta tossed with savory ground beef in a silky garlic Parmesan cream sauce, finished with fresh parsley for a cozy, weeknight-friendly dinner.
Ingredients
- Bowtie pasta: 12 ounces
- Ground beef: 1 pound (90 percent lean)
- Olive oil: 2 tablespoons
- Garlic cloves: 4, minced
- Butter: 2 tablespoons
- All-purpose flour: 1 tablespoon
- Chicken broth: 1 cup
- Heavy cream: 2 cups
- Parmesan cheese: 1 cup, freshly grated
- Italian seasoning: 1 teaspoon
- Salt: 1 teaspoon, plus more to taste
- Black pepper: 1/2 teaspoon, freshly ground
- Fresh parsley: 2 tablespoons, chopped
- Reserved pasta water: up to 1/2 cup, as needed
Instructions
- Boil pasta: Bring a large pot of salted water to a rolling boil. Add bowtie pasta and cook until al dente according to package directions. Reserve up to 1/2 cup pasta water, then drain.
- Brown beef: Heat olive oil in a deep skillet over medium high heat. Add ground beef and cook, breaking it up, until browned with lightly crisp edges. Season with a pinch of salt and pepper. Reduce heat to medium.
- Sauté garlic: Add minced garlic to the skillet and cook 30 to 60 seconds until fragrant, stirring often.
- Build the roux: Add butter to the skillet and let it melt. Sprinkle in flour and stir for 30 to 45 seconds until it looks slightly foamy.
- Make the sauce: Slowly whisk in chicken broth, then pour in heavy cream. Simmer gently, stirring, until slightly thickened and smooth.
- Add cheese and seasoning: Stir in freshly grated Parmesan and Italian seasoning until the cheese melts and the sauce turns glossy. Taste and adjust salt and pepper.
- Toss with pasta: Add drained bowtie pasta to the skillet and toss to coat. Splash in reserved pasta water as needed to loosen and help the sauce cling.
- Finish and serve: Fold in chopped parsley. Plate hot and garnish with extra Parmesan if desired.
Notes
- Note: Use freshly grated Parmesan for the smoothest melt and best flavor.
- Warm serving bowls to keep the pasta hot at the table.
- Keep the sauce at a gentle simmer to prevent separation.
- For subtle heat, add a pinch of red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop, Sauté
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg