Ingredients
Scale
- 1 lb lean ground beef
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside, reserving a little pasta water.
- In a large skillet over medium heat, cook ground beef, breaking it apart, until browned and fully cooked (5–7 minutes). Drain excess fat if needed.
- Add minced garlic and sauté for about 1 minute until fragrant. Stir in fresh spinach and cook until wilted.
- Reduce heat to low. Pour in heavy cream, then add Parmesan cheese and Italian seasoning. Simmer for 3–5 minutes until the sauce thickens.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and freshly cracked pepper.
Notes
- Reserve pasta water to help adjust sauce consistency.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Do not overcook the sauce to prevent curdling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian