Description
This comforting Beef and Bowtie Pasta with Alfredo Sauce recipe combines savory ground beef with tender farfalle pasta, all enveloped in a creamy, cheesy homemade Alfredo sauce. It’s a perfect weeknight dinner that’s both satisfying and easy to prepare in about 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 12 oz bowtie pasta (farfalle)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper to taste
Alfredo Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 teaspoon garlic powder (optional)
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
- Brown the Ground Beef. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, and dried Italian seasoning. Remove beef from the skillet and set aside, draining excess fat if necessary.
- Sauté Garlic. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Prepare Alfredo Sauce. Pour in the heavy cream and milk, stirring to combine. Add the unsalted butter and garlic powder if using. Allow the mixture to simmer gently, stirring frequently, until the sauce thickens slightly, about 5 minutes.
- Add Parmesan Cheese. Gradually whisk in the grated Parmesan cheese into the sauce until melted and smooth. Adjust seasoning with salt and pepper as needed.
- Combine Beef and Pasta. Return the cooked ground beef to the skillet with the Alfredo sauce. Add the drained bowtie pasta and toss everything together gently to coat the pasta evenly with the sauce and distribute the beef.
- Serve. Garnish with chopped fresh parsley if desired and serve immediately while hot.
Notes
- For a lighter version, substitute half of the heavy cream with additional milk or use reduced-fat dairy products.
- You can add vegetables like steamed broccoli or sautéed mushrooms for more nutrition and flavor.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk to loosen the sauce.
- For added spice, sprinkle red pepper flakes during the garlic sauté step.
