Ingredients
Equipment
Method
- Heat a large pot or deep skillet over medium high heat, add ground beef, and break into small crumbles while cooking for 6 to 8 minutes until browned with no pink remaining.
- Drain excess fat from the pot, leaving about 1 tablespoon, then season beef with salt and pepper.
- Push cooked beef to the sides of the pot, add butter to the center, let it melt, then add minced garlic and cook for 1 minute while stirring constantly.
- Mix the garlic butter into the beef to coat everything evenly with the fragrant mixture.
- Add dry pasta directly to the pot with the beef, pour in beef broth, and stir everything together.
- Bring mixture to a boil, then reduce heat to medium and let simmer for 10 to 12 minutes while stirring frequently until pasta is almost tender and most liquid is absorbed.
- Pour heavy cream over the pasta and beef mixture, add grated parmesan cheese and Italian seasoning, then stir everything together until cheese melts completely.
- Let simmer for 2 to 3 minutes until the sauce thickens and coats the pasta evenly instead of pooling at the bottom.
- Taste and adjust seasoning with more salt and pepper if needed, then remove from heat.
- Let rest for 2 minutes so sauce thickens slightly, then garnish with fresh parsley and extra parmesan before serving hot.
Nutrition
Notes
The key to perfect creamy beef pasta is adding the broth gradually and stirring often so pasta cooks evenly. I rushed this step my first try and got mushy pasta with watery sauce. Take your time adding liquid in stages and you'll get that restaurant quality creamy texture.