Ingredients
Scale
- 1 lb ground beef
- 12 oz bowtie pasta (farfalle)
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Drain and set aside.
- In a large skillet over medium-high heat, add olive oil or butter. Add ground beef and cook until browned and fully cooked. Season with salt and pepper. Remove beef and set aside.
- In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant.
- Pour in beef broth and deglaze the skillet, scraping any brown bits from the bottom. Let simmer for 2–3 minutes.
- Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and smooth. Taste and adjust seasoning.
- Return cooked beef to the skillet. Add drained pasta and toss gently to coat everything in the creamy sauce.
- Garnish with chopped parsley and extra Parmesan if desired. Serve immediately while hot.
Notes
- For extra depth, brown the beef until slightly crispy at the edges before removing it from the skillet.
- Always add the Parmesan after the cream has simmered—this helps it melt evenly into the sauce.
- To reheat leftovers, add a splash of cream or milk to keep the sauce creamy and prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American