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Creamy Parmesan Garlic Beef Bowtie Pasta

Creamy Parmesan Garlic Beef Bowtie Pasta

This Creamy Parmesan Garlic Beef Bowtie Pasta is a warm, comforting hug in a bowl — with tender ground beef, silky garlic-Parmesan cream sauce, and bowtie pasta that soaks up every bit of flavor. Quick, easy, and utterly satisfying!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main
Cuisine: Italian-American
Calories: 670
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef
  • 12 oz bowtie pasta (farfalle)
  • 2 tbsp olive oil (or butter)
  • 4 cloves garlic, minced
  • 1 medium onion, diced (optional)
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • to taste salt & black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • large skillet
  • pasta pot
  • strainer
  • wooden spoon
  • measuring cups & spoons

Method
 

  1. Boil bowtie pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
  2. In a skillet, heat olive oil and cook ground beef with onion until browned. Season with salt, pepper, and Italian seasoning.
  3. Add minced garlic to the beef mixture and cook for 1 minute until fragrant.
  4. Pour in heavy cream and reserved pasta water. Stir well, then add Parmesan cheese and mix until fully melted into a creamy sauce.
  5. Add cooked pasta to the skillet and toss to coat evenly with the sauce.
  6. Garnish with fresh parsley and extra Parmesan. Serve warm.

Nutrition

Calories: 670kcalCarbohydrates: 42gProtein: 28gFat: 42gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 135mgSodium: 480mgPotassium: 530mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 3mgCalcium: 300mgIron: 3mg

Notes

Use freshly grated Parmesan for the smoothest texture. For a lighter version, substitute half-and-half for cream. Add red pepper flakes for a spicy kick, or a pat of butter for extra richness before serving. Don’t forget to save pasta water — it’s key to a velvety sauce!

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