Creamy Beef and Bowtie Pasta (Print Version)
# Ingredients:
→ Pasta and Meat
01 -
12 oz bowtie pasta (farfalle)
02 -
1 lb lean ground beef
→ Sauce
03 -
2 tbsp butter
04 -
1 tbsp olive oil
05 -
2 cups heavy cream
06 -
1 cup freshly grated Parmesan cheese
07 -
2 cloves garlic, minced
→ Seasonings
08 -
1 tsp Italian seasoning
09 -
Salt and pepper, to taste
10 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add the ground beef, season with Italian seasoning, salt, and pepper, and cook for 5-7 minutes, breaking it into crumbles, until browned and cooked through. Remove from skillet and set aside.
03 -
Reduce the heat to low and melt the butter in the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant.
04 -
Stir in the heavy cream and let it simmer for 2-3 minutes, allowing it to thicken slightly. Gradually add the Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and pepper to taste.
05 -
Return the cooked ground beef to the skillet, stirring to combine. Add the cooked bowtie pasta and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
06 -
Remove from heat and garnish with chopped parsley if desired. Serve warm and enjoy!
# Notes:
01 -
Can add toasted breadcrumbs or chopped walnuts for crunch
02 -
Half-and-half can substitute for heavy cream for a lighter option
03 -
Leftovers keep for up to 3 days in the refrigerator