Garlic Butter Beef Pasta
A creamy one-pan pasta made with browned ground beef, garlic butter, Parmesan, and tender spaghetti.
Equipment
- Large deep skillet
- Wooden spoon
- Measuring cups and spoons
- Grater
Ingredients
- 450 g ground beef
- 340 g spaghetti or another pasta shape
- 4 tablespoons unsalted butter
- 5 cloves garlic finely minced
- 750 ml beef broth
- 120 ml heavy cream
- 60 g Parmesan cheese finely grated
- 1 teaspoon Italian seasoning
- 0.5 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes optional
- salt to taste
- black pepper freshly ground, to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Brown the beef: Cook the ground beef in a deep skillet over medium-high heat for 5 to 7 minutes, breaking it into small pieces. Season with salt, pepper, onion powder, and smoked paprika. Drain excess grease if needed.
- Build the garlic butter base: Reduce the heat to medium. Add the butter, minced garlic, Italian seasoning, and red pepper flakes. Cook for about 30 seconds, until fragrant.
- Cook the pasta: Pour in the beef broth and add the uncooked spaghetti. Press the noodles into the liquid, cover, and simmer for 9 to 12 minutes, stirring occasionally.
- Finish the sauce: Remove the skillet from the heat. Stir in the heavy cream and Parmesan until smooth and glossy. Adjust the seasoning.
- Serve: Garnish with chopped parsley and serve immediately.
Notes
- Add warm broth or water if the pan becomes dry before the pasta is tender.
- Remove the skillet from the heat before adding cream and Parmesan.
- Reheat leftovers with a splash of liquid to loosen the sauce.