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Creamy Parmesan Garlic Beef Bowtie Pasta

A rich and creamy pasta dish featuring ground beef, garlic, and Parmesan cheese, perfect for a comforting meal. This one-pot weeknight dinner combines tender bowtie pasta with a silky garlicky Parmesan cream sauce and perfectly seasoned ground beef.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 blend recommended
  • 3 teaspoons olive oil
  • 5 cloves garlic minced (about 6 cloves works too)
  • 1 small onion finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons butter
  • 3 cups beef broth plus extra for reheating if needed
  • 8 oz bowtie pasta farfalle - penne or rigatoni also work
  • 1 cup Parmesan cheese freshly grated (not pre-shredded)
  • 3/4 cup half and half or whole milk
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional, adjust to preference
  • 1 tablespoons fresh parsley finely chopped (up to 2 tablespoons)

Equipment

  • Large deep skillet or Dutch oven
  • Wooden spoon or silicone spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Cheese grater
  • Large pot for boiling pasta
  • Colander for draining pasta

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks, about 5 to 7 minutes. Drain any excess fat if your beef is particularly greasy.
  2. Add the chopped onion and minced garlic to the browned beef. Cook for 2 to 3 minutes, stirring occasionally, until the onion is soft and translucent and the garlic is fragrant.
  3. Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Let the mixture cook for another minute to allow the flavors to bloom and coat the beef.
  4. Add butter to the skillet and allow it to melt completely, then pour in the beef broth. Bring the mixture to a simmer and let it cook for 3 to 4 minutes to reduce slightly and concentrate the flavors.
  5. Meanwhile, cook the bowtie pasta according to the package instructions in a separate pot until al dente. Drain in a colander and set aside.
  6. Reduce heat to medium. Once the broth has reduced, stir in the half and half and add the freshly grated Parmesan cheese. Stir continuously until the sauce becomes smooth, creamy, and the cheese has melted completely, about 2 to 3 minutes.
  7. Season the sauce with salt, black pepper, and red pepper flakes to taste. Stir everything together, allowing the flavors to meld for another 2 to 3 minutes.
  8. Add the cooked bowtie pasta to the skillet and toss to coat the pasta evenly in the creamy sauce. Continue stirring gently until everything is well mixed and each piece is coated.
  9. Let the pasta rest in the pan for 2 minutes before serving. This allows the sauce to thicken and cling perfectly to each piece of pasta.
  10. Serve the Creamy Parmesan Garlic Beef Bowtie Pasta hot, garnished with fresh parsley for a pop of color and a hint of freshness.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Tips for Best Results: Use lean ground beef (85/15) for best flavor without excess grease. Don't overcrowd the pan or the beef will steam instead of brown. Fresh garlic is essential for optimal flavor. Lower heat to medium before adding cream and cheese to prevent curdling. Use freshly grated Parmesan cheese for the smoothest sauce. If the sauce becomes too thick, add beef broth 1 tablespoon at a time. Let pasta rest for 2 minutes before serving to allow sauce to thicken. Storage: Refrigerate in airtight container for up to 3 days. Freeze in portions for up to 2 months. Reheat on stovetop with a splash of broth to restore creaminess. Customization: Add spinach, mushrooms, sun-dried tomatoes, or peas during the last few minutes of cooking. Adjust red pepper flakes according to your spice preference. For a lighter version, use 93/7 ground beef and substitute milk for half and half.