Creamy Garlic Beef Pasta (Print version)
A cozy skillet pasta with browned beef, garlic, parmesan, and a silky cream sauce that clings to every bite.
# Ingredients:
For the pasta and beef
01 -
12 oz (340 g) rigatoni or penne
02 -
1 tablespoon olive oil
03 -
1 lb (450 g) lean ground beef
04 -
1 teaspoon kosher salt, divided
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon paprika
07 -
1 teaspoon dried Italian seasoning
For the garlic cream sauce
08 -
2 tablespoons (28 g) unsalted butter
09 -
6 cloves garlic, minced
10 -
3/4 cup (180 ml) low-sodium beef broth
11 -
1 1/4 cups (300 ml) heavy cream
12 -
1 cup (100 g) freshly grated parmesan cheese, plus more for serving
13 -
1/2 cup (120 ml) reserved pasta water, as needed
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the ground beef, 1/2 teaspoon salt, pepper, paprika, and Italian seasoning. Cook for 6-8 minutes, breaking it up, until browned and cooked through.
03 -
Reduce the heat to medium. Add the butter and garlic to the beef and cook for 30-60 seconds, stirring often, until the garlic smells fragrant but is not browned.
04 -
Pour in the beef broth and scrape the bottom of the skillet. Stir in the heavy cream and bring to a gentle simmer for 3-4 minutes.
05 -
Lower the heat and stir in the parmesan until melted and smooth. Taste and add the remaining 1/2 teaspoon salt only if needed.
06 -
Add the drained pasta to the skillet and toss until coated. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and clings to the pasta.
07 -
Stir in parsley and serve warm with extra parmesan and black pepper.
# Good to know:
01 -
Best served right after tossing while the sauce is glossy.
02 -
Use freshly grated parmesan for the smoothest sauce.
03 -
Add pasta water slowly so the sauce does not become thin.