Creamy Parmesan Garlic Pasta

This creamy Parmesan garlic beef bowtie pasta has rescued countless weeknight dinners at my house when I needed something comforting and delicious without spending hours in the kitchen. The tender pasta, savory beef, and rich garlic cream sauce come together in a dish that feels special enough for company but easy enough for busy evenings.

I first made this pasta on a rainy evening when my family was craving comfort food, and it has since become the most requested meal in our household. My teenagers even ask for it when friends come over, which is the ultimate compliment.

Ingredients

• One pound ground beef: Provides the hearty protein base. Look for 85/15 lean to fat ratio for best flavor without excess grease.
• Twelve ounces bowtie pasta: Catches all the delicious sauce in its crevices. The fun shape makes it appealing for picky eaters too.
• Four cloves garlic minced: Fresh brings aromatic flavor. Always use fresh rather than jarred for the best taste impact.
• One cup heavy cream: Creates the luxurious base for our sauce. Full fat works best here for proper thickening.
• Three quarter cup Parmesan cheese: Freshly grated if possible adds nutty depth and helps thicken the sauce naturally.
• One and half cups beef broth: Enhances the meaty flavor and creates a silky sauce when combined with the cream.
• Two tablespoons flour: Helps thicken the sauce to the perfect consistency that clings to every bite.
• One teaspoon Italian seasoning: Adds herbal notes without needing multiple spice jars.
• Olive oil: For sautéing brings a subtle fruity note that enhances the beef.
• Salt and pepper to taste: Always adjust according to your preference.
• Fresh parsley: For garnish adds bright color and fresh flavor contrast.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt to the water before adding the pasta. The water should taste salty like the sea. Cook the bowtie pasta according to package directions until al dente usually about 10 minutes. Remember to reserve half a cup of pasta water before draining in case you need to adjust the sauce consistency later. Drain but do not rinse to keep the starch that helps the sauce adhere.

Brown the Beef:

Heat a large skillet over medium heat. Add the olive oil and allow it to shimmer. Add the ground beef and break it into small pieces with a wooden spoon. Season with salt and pepper. Cook until no pink remains and the beef develops a caramelized exterior in spots about 5 to 7 minutes. The browning adds significant flavor so resist stirring too frequently. If there is excess fat drain most of it but leave about a tablespoon for flavor.

Create Flavor Base:

Add the minced garlic directly to the browned beef and stir constantly for 60 seconds until fragrant. Be careful not to burn the garlic as it will become bitter. The residual heat from the beef will help release the essential oils in the garlic infusing the dish with aroma.

Develop the Sauce:

Sprinkle the flour evenly over the beef mixture and stir continuously for about two minutes to cook out the raw flour taste. This creates a roux directly in the pan. Gradually pour in the beef broth while stirring constantly to prevent lumps from forming. Allow this mixture to simmer for 2 to 3 minutes until it begins to thicken slightly.

Enrich the Sauce:

Pour in the heavy cream and add the Italian seasoning. Stir to combine and bring to a gentle simmer not a full boil which could cause the cream to separate. Add the grated Parmesan cheese in small handfuls stirring after each addition until fully melted. Let the sauce simmer on low heat for about 3 to 5 minutes until it coats the back of a spoon. Taste and adjust seasoning with salt and pepper.

Combine and Finish:

Add the drained pasta directly to the sauce in the skillet. Gently fold the pasta into the sauce using tongs or a large spoon until every piece is coated. If the sauce seems too thick add a splash of the reserved pasta water to reach your desired consistency. Allow everything to simmer together for 2 to 3 minutes so the pasta can absorb some of the sauce flavors.

Serve:

Transfer to warm serving dishes. Sprinkle with freshly chopped parsley and additional Parmesan if desired. Serve immediately while hot and creamy for the best experience.

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My favorite aspect of this dish is how the Parmesan creates that signature umami flavor that makes everything taste more savory. My grandmother taught me that good Parmesan is worth the splurge and I remember her grating it by hand for Sunday dinners making the whole house smell incredible before we even sat down to eat.

Make Ahead and Storage

This pasta can be made up to two days ahead and stored in an airtight container in the refrigerator. The flavors actually develop nicely overnight. When reheating add a small amount of milk or cream to restore the creamy consistency as the pasta will absorb some of the sauce during storage. Heat gently over medium low heat on the stovetop or in the microwave at 50% power stirring occasionally until heated through.

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Variations and Substitutions

Ground turkey or Italian sausage can replace beef for a different flavor profile. For a vegetarian version try substituting a pound of sautéed mushrooms for the beef. The heavy cream can be replaced with half and half for a lighter version though the sauce will be slightly less rich. Plant based milk alternatives will work but choose unsweetened varieties and be aware the sauce may not thicken as much without dairy. Gluten free pasta works well but may need slightly less cooking time so check package instructions.

Pairing Suggestions

This hearty pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty Italian bread makes an excellent vehicle for sopping up extra sauce. For wine pairings try a medium bodied red like Sangiovese or Chianti that can stand up to the beef without overwhelming the creamy elements. A crisp Italian white like Pinot Grigio also works well if you prefer white wine with your meals.

Frequently Asked Questions

→ What kind of pasta can I use instead of bowties?

You can substitute bowtie pasta with similar shapes like penne, rotini, fusilli, or ziti. Their grooves hold the sauce well, making them great options.

→ Can I make this dish ahead of time?

Yes, you can prepare the dish in advance and store it in an airtight container in the fridge for 2–3 days. Reheat gently on the stovetop with a splash of cream or broth for best results.

→ Can I use a different protein instead of beef?

Absolutely! Ground turkey, chicken, or even sausage are excellent substitutes. You can also make it vegetarian by skipping the meat altogether and adding mushrooms or other vegetables.

→ How can I thicken the sauce further?

To thicken the sauce, let it simmer longer until it reduces. Alternatively, mix a small amount of cornstarch with water and stir it into the sauce while it’s cooking.

→ Can I swap out heavy cream for a lighter option?

You can use half-and-half or whole milk as a lighter alternative. Keep in mind, the sauce may not be as rich, but it will still be delicious.

→ How do I make this dish gluten-free?

To make it gluten-free, use gluten-free pasta and replace the all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free flour blend.