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