Creamy Beef Garlic Butter Pasta (Printable Version)
Tender beef and garlic butter sauce layered on pasta with Parmesan and a hint of parsley.
# Ingredients Required:
→ Pasta
01 -
340 grams spaghetti or fettuccine
→ Protein
02 -
450 grams ground beef (80/20 lean-to-fat ratio preferred)
→ Sauce Components
03 -
57 grams unsalted butter
04 -
6 cloves garlic, minced
05 -
240 milliliters heavy cream
06 -
75 grams Parmesan cheese, grated
→ Seasonings
07 -
0.5 teaspoon salt
08 -
0.5 teaspoon black pepper
09 -
4 grams fresh parsley, chopped
10 -
0.25 teaspoon red pepper flakes (optional)
# Guide to Cooking:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, approximately 8 to 10 minutes. Drain pasta, reserving 120 milliliters of pasta water for later use.
02 -
While pasta cooks, heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and slightly crispy, about 5 minutes.
03 -
Reduce heat to medium. Add butter and minced garlic to the skillet. Stir continuously for about 2 minutes until garlic softens without browning.
04 -
Pour in heavy cream and stir to combine. Simmer for 2 to 3 minutes until the sauce slightly thickens. Adjust consistency with reserved pasta water if needed. Season with salt and black pepper.
05 -
Sprinkle grated Parmesan cheese into the sauce, stirring until melted and glossy. Add the drained pasta to the skillet and toss thoroughly to coat the noodles, adding more pasta water if necessary.
06 -
Stir in chopped parsley and red pepper flakes if using. Taste and adjust seasoning as desired. Serve immediately with additional Parmesan cheese and parsley as garnish.
# Extra Suggestions:
01 -
Reserve pasta water to adjust sauce consistency as needed for a smooth texture.