Creamy Parmesan Garlic Beef Bowtie Pasta

Ouadie Rhabbouron

Instructions

  1. Cook the pasta
    Bring a large pot of salted water to a boil.
    Cook bowtie pasta according to package directions until al dente.
    Reserve ½ cup pasta water, then drain.

  2. Brown the beef
    Heat olive oil in a large skillet over medium heat.
    Add ground beef and cook until browned.
    Drain excess grease if needed.

  3. Add garlic & butter
    Stir in butter and garlic.
    Cook for 30–60 seconds until fragrant.

  4. Make the sauce
    Pour in beef broth and simmer 2–3 minutes.
    Add heavy cream, Italian seasoning, salt, pepper, and red pepper flakes.
    Simmer gently for 3–4 minutes.

  5. Add cheese
    Lower heat and stir in Parmesan until melted and smooth.

  6. Combine
    Add cooked pasta to the sauce.
    Toss to coat, adding pasta water a little at a time if needed.

  7. Finish & serve
    Stir in any add-ins (spinach wilts quickly).
    Garnish with parsley and extra Parmesan.

Tips & Variations

  • Extra garlicky: Add 1–2 more cloves

  • Lighter: Use milk + a cornstarch slurry

  • Protein swap: Ground turkey or Italian sausage works great

  • One-pan option: Cook pasta separately to avoid gummy sauce

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