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Creamy Parmesan Garlic Beef Bowtie Pasta

Close-up of creamy parmesan garlic beef bowtie pasta topped with fresh parsley and cheese.
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Make this rich and savory bowtie pasta dish featuring ground beef in a creamy garlic Parmesan sauce. It is a quick comfort food meal suitable for a weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound bowtie pasta (farfalle)
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the bowtie pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  3. Add the minced garlic to the skillet with the beef and cook for 1 minute until fragrant.
  4. Pour in the beef broth and bring to a simmer. Cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to low. Stir in the heavy cream, Italian seasoning, salt, and pepper. Let the sauce gently simmer for 3 minutes, stirring occasionally.
  6. Remove the skillet from the heat. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  7. Add the drained bowtie pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For a deeper beef flavor, use low-sodium beef broth.
  • You can substitute ground turkey or ground Italian sausage for the ground beef.
  • If you do not have heavy cream, you can use half-and-half, but the sauce will be slightly thinner.

Nutrition

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