Creamy Parmesan Garlic Beef Bowtie Pasta
Servings: 4–6
Prep Time: 10 min
Cook Time: 20–25 min
Ingredients
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8 oz bowtie (farfalle) pasta
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1 lb ground beef
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2 tablespoons olive oil or butter
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3–4 cloves garlic, minced
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1 cup heavy cream
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1 cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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Optional: red pepper flakes for heat
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Fresh parsley, chopped, for garnish
Instructions
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Cook the pasta:
Boil bowtie pasta in salted water according to package directions until al dente. Drain and set aside. -
Cook the beef:
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In a large skillet, heat olive oil over medium heat.
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Add ground beef, season with salt and pepper, and cook until browned, breaking it up into small pieces. Drain excess fat if needed.
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Add garlic:
Stir in minced garlic and cook 30–60 seconds until fragrant. -
Make the creamy sauce:
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Reduce heat to medium-low. Pour in heavy cream and stir to combine.
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Add Parmesan cheese and Italian seasoning. Stir until cheese is melted and sauce is smooth. Adjust seasoning to taste.
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Combine pasta and beef:
Add cooked bowtie pasta to the skillet and toss until fully coated in the creamy sauce. -
Serve:
Garnish with chopped parsley and red pepper flakes if desired. Serve hot.
Tips:
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For extra richness, add ½ cup shredded mozzarella along with the Parmesan.
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Sautéed mushrooms, spinach, or sun-dried tomatoes make excellent additions.
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Leftovers store well in the fridge for 2–3 days; reheat gently to avoid separating the sauce.
I can also provide a one-pot version where you cook the pasta and sauce together with the beef, making cleanup super easy. Do you want me to do that?
