Description
How to make creamy parmesan garlic beef bowtie pasta with tender ground beef and rich cheese sauce that becomes your new comfort food obsession.
Ingredients
Scale
Pasta and Protein
- 1 pound bowtie pasta (farfalle)
- 1 pound ground beef, 80/20 blend
- 2 tablespoons olive oil
Aromatics and Base
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Creamy Sauce
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups freshly grated Parmesan cheese
- ½ cup cream cheese, softened
Seasonings and Finish
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- Extra Parmesan for serving
Instructions
- Boil Pasta: Bring a large pot of salted water to boil. Cook bowtie pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned and crumbly, about 6-8 minutes. Remove beef and set aside.
- Sauté Aromatics: In the same skillet, add butter, diced onion, and minced garlic. Cook until onion is golden and fragrant, about 4-5 minutes, stirring frequently to prevent burning.
- Make Roux: Sprinkle flour over the onion mixture and cook for 1-2 minutes, stirring constantly. This creates a roux that will thicken our creamy sauce perfectly.
- Create Sauce: Gradually whisk in cream and milk, then add cream cheese and seasonings. Simmer until thickened, about 5-7 minutes, whisking frequently to prevent lumps.
- Add Cheese: Remove from heat and stir in Parmesan cheese until melted and smooth. Return beef to skillet and toss with pasta, adding reserved pasta water if needed.
- Finish and Serve: Garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot and creamy, with garlic bread if desired for the ultimate comfort meal.
Notes
- Don’t add Parmesan while sauce is boiling or it will clump and become grainy.
- Reserved pasta water is essential for achieving the perfect creamy consistency.
- Freshly grated Parmesan melts much better than pre-shredded varieties.
- Sauce will thicken as it cools, so serve immediately for best texture.
- Leftovers reheat beautifully with a splash of milk or cream added.
- Double the recipe easily for feeding larger crowds or meal prep.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 28g