Creamy Parmesan Garlic Beef Bowtie Pasta
This is a quick and comforting one-pan meal that turns a regular weeknight into something special. Savory ground beef and tender bowtie pasta are coated in a luxuriously creamy, garlicky Parmesan sauce. The secret to the perfect silky sauce is reserving starchy pasta water.
- Prep Time: 10min
- Cook Time: 20min
- Total Time: 30min
- Yield: 6 servings 1x
- Category: dinner
- Method: stovetop
- Cuisine: Italian-American
Ingredients
Scale
- 1 pound ground beef (85/15 recommended)
- 12 ounces farfalle (bowtie) pasta
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium beef broth
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente. Before draining, carefully scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta.
- While pasta cooks, heat a large skillet over medium-high heat. Add ground beef, breaking it up. Cook until browned, 5-7 minutes. Season with salt and pepper. Drain excess grease if needed.
- Push beef to the sides of the pan. Reduce heat to medium. Add butter to the center. Once melted, add minced garlic and cook for 60 seconds until fragrant.
- Sprinkle flour over the butter and garlic. Stir constantly for 1 minute to cook the flour.
- Slowly whisk in the milk and beef broth. Bring to a gentle simmer and cook for 3-4 minutes, stirring often, until slightly thickened.
- Reduce heat to low. Stir in heavy cream, grated Parmesan, Italian seasoning, onion powder, and red pepper flakes (if using). Stir until cheese is melted and sauce is smooth.
- Add the drained pasta and cooked beef back to the skillet. Toss to coat in the sauce.
- Add the reserved pasta water a few tablespoons at a time, tossing continuously, until the sauce reaches a creamy, clinging consistency. Season with additional salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan and fresh parsley.
Notes
Do not skip reserving the pasta water; it is essential for the sauce texture. Use freshly grated Parmesan for best melting. Avoid adding cheese to a boiling sauce to prevent it from seizing. Leftovers reheat well with a splash of milk or broth.
Nutrition
- Serving Size: 6
- Calories: 580
- Sugar: 6
- Sodium: 450
- Fat: 30
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 2
- Protein: 28
- Cholesterol: 105