Creamy Parmesan Bowtie Pasta with Garlic and Beef

Ingredients

• 1 cup Bowtie pasta
• 1 tbsp Kosher salt (For the pasta water)
• 1 cup Reserved pasta water
• 1 tbsp Olive oil
• 1 lb Lean ground beef
• 1 Yellow onion (Small, finely chopped)
• 5 cloves Garlic (Minced)
• 1 tsp Italian seasoning
• 0.5 tsp Smoked paprika
• 1 tsp Worcestershire sauce
• 2 tbsp Unsalted butter
• 0.5 cup Low-sodium beef broth
• 1 cup Heavy cream
• 1.25 cups Freshly grated Parmesan cheese (Plus more for serving; amount for extra serving cheese not specified)
• 0.5 tsp Black pepper
• Salt (To taste; the method specifies a small pinch while cooking, then adjust to taste)
• 2 tbsp Fresh parsley (Chopped)

Steps

1. 1

   Bring a large pot of water to a boil and add the kosher salt. Cook the bowtie pasta according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

2. 2

   Heat the 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 with no pink remaining. Drain excess fat if the pan looks greasy.

3. 3

   Add the chopped onion to the beef and cook for 2–3 minutes, until softened.

4. 4

   Stir in the garlic, Italian seasoning, smoked paprika, Worcestershire sauce, black pepper, and a small pinch of salt. Cook for 1 minute, stirring often.

5. 5

   Lower the heat to medium. Add the butter and let it melt.

6. 6

   Stir in the beef broth and heavy cream. Simmer for 3–4 minutes, until the sauce lightly coats a spoon.

7. 7

   Reduce the heat to low. Stir in the Parmesan a handful at a time until melted and smooth. Do not boil the sauce after adding the cheese.

8. 8

   Add the drained pasta and toss until coated in sauce.

9. 9

   Add reserved pasta water a few tablespoons at a time until the sauce is glossy and loose.

10. 10

    Taste and adjust the salt. Finish with chopped parsley and extra Parmesan, then serve hot.

Notes

The source recommends freshly grated Parmesan and low heat after adding it; pre-shredded Parmesan may not melt smoothly. Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat best with a splash of milk, cream, or broth. The method does not specify a quantity for the extra Parmesan served on top.

Nutrition per serving

• main
• dinner
• pasta
• Italian-inspired
• quick
• 30-minute
• skillet
• comfort food