Ingredients
Scale
- 12 oz spaghetti
- 1 lb ground beef
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cups heavy cream
- 1 cup cubed Velveeta cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Add ground beef and cook for 5–6 minutes, breaking it apart, until browned. Drain excess fat if needed.
- Add chopped onion and minced garlic to the skillet and cook for 2–3 minutes until softened and fragrant.
- Season with salt, black pepper, and Italian seasoning. Stir to combine.
- Pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.
- Add cubed Velveeta and grated Parmesan cheese. Stir until fully melted and sauce is smooth.
- Add cooked spaghetti to the skillet and toss until evenly coated in the creamy garlic Parmesan sauce.
- Remove from heat, garnish with chopped parsley if desired, and serve immediately.
Notes
- Serve immediately for best flavor and texture.
- Reserve pasta water if you want to thin the sauce slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American