Creamy Parmesan Bowtie Pasta with Garlic and Beef (Print version)
Tender bowtie pasta tossed with browned beef and a silky garlic Parmesan cream sauce for a quick family dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) bowtie pasta
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup reserved pasta water
For the beef and sauce
04 -
1 tablespoon olive oil
05 -
1 lb (450 g) lean ground beef
06 -
1 small yellow onion, finely chopped
07 -
5 cloves garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon smoked paprika
10 -
1 teaspoon Worcestershire sauce
11 -
2 tablespoons unsalted butter
12 -
1/2 cup (120 ml) low-sodium beef broth
13 -
1 cup (240 ml) heavy cream
14 -
1 1/4 cups (125 g) freshly grated Parmesan cheese, plus more for serving
15 -
1/2 teaspoon black pepper
16 -
Salt, to taste
17 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
02 -
Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into crumbles, until browned and no pink remains. Drain excess fat if the pan looks greasy.
03 -
Add the onion to the beef and cook for 2-3 minutes until softened. Stir in the garlic, Italian seasoning, smoked paprika, Worcestershire sauce, black pepper, and a small pinch of salt. Cook for 1 minute, stirring often.
04 -
Lower the heat to medium. Add the butter and let it melt, then stir in the beef broth and heavy cream. Simmer for 3-4 minutes until the sauce lightly coats the spoon.
05 -
Reduce the heat to low. Stir in the Parmesan a handful at a time until melted and smooth. Do not boil the sauce after the cheese is added.
06 -
Add the drained bowtie pasta and toss until coated. Add reserved pasta water a few tablespoons at a time until the sauce is glossy and loose. Taste, adjust salt, and finish with parsley and extra Parmesan.
# Good to know:
01 -
Serve immediately while the Parmesan sauce is smooth and glossy.
02 -
Add pasta water gradually because the bowties keep absorbing sauce as they sit.