Description
A comforting dish featuring tender pasta coated in a silky garlic butter cream sauce with savory ground beef and a touch of Parmesan.
Ingredients
Scale
- 8 oz (about 227 g) dry pasta (your choice: spaghetti, penne, fusilli)
- 1 lb (454 g) ground beef (85/15 works well)
- 4 cloves garlic, minced
- 4 tbsp butter
- 1 cup (240 ml) heavy cream
- 1 cup (about 100 g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup pasta water.
- In the same pot, melt the butter over medium heat. Add the ground beef and cook, breaking it up with a spoon, until nicely browned (about 6–8 minutes). Drain excess fat if desired.
- Add the minced garlic to the browned beef and sauté for about 1 minute, stirring, until fragrant.
- Pour in the heavy cream and stir, scraping any browned bits from the bottom of the pot. If the sauce seems too thick later, add reserved pasta water a splash at a time.
- Add the grated Parmesan cheese and stir until melted and smooth.
- Return the cooked pasta to the pot and toss to coat thoroughly in the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency.
- Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
Notes
This dish is protein-rich and calorie-dense. Consider lighter variations if monitoring saturated fat or calories.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 910
- Sugar: 2g
- Sodium: 800mg
- Fat: 59g
- Saturated Fat: 32g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 120mg