Description
This Beef and Bowtie Pasta with Alfredo Sauce is the ultimate comfort food fusion! Playful farfalle pasta mingles with savory ground beef in a luxuriously creamy, homemade Alfredo sauce. Ready in just 30 minutes, this crowd-pleasing dish combines Italian elegance with hearty American flavors for a weeknight dinner that tastes like it came from a high-end restaurant. The bowtie pasta captures little pockets of that silky sauce in every delicious bite!
Ingredients
Scale
For the Pasta and Beef
- 1 pound ground beef (80/20 blend for plenty of flavor)
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon olive oil, plus a drizzle for the pasta
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces bowtie (farfalle) pasta
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup whole milk
- 1½ cups freshly grated Parmesan cheese (plus extra for garnish)
- Pinch of freshly grated nutmeg (optional, but oh-so-good)
- 2 tablespoons chopped fresh parsley (for a pop o’ color)
Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a boil.
- Add the bowtie pasta and cook according to package instructions until al dente.
- Drain, drizzle with a touch of olive oil to prevent sticking, and set aside.
- Brown the Beef:
- While the pasta cooks, heat a large skillet over medium-high heat.
- Add the ground beef, season with salt and pepper, and break it up with a wooden spoon.
- Cook until nicely browned, about 6–8 minutes.
- Transfer beef to a bowl, leaving any rendered fat in the pan.
- Sauté the Aromatics:
- Reduce heat to medium.
- Add 1 tablespoon olive oil if the pan looks dry, then add the chopped onion.
- Cook until soft and translucent, about 4 minutes.
- Add the garlic and sauté just until fragrant, about 30 seconds.
- Make the Alfredo Base:
- Push the onion-garlic mixture to one side of the pan.
- Add butter and let it melt completely.
- Pour in heavy cream and milk, stirring gently to combine everything.
- Let simmer on low for 3-4 minutes, stirring occasionally to prevent sticking.
- Add the Cheese:
- Reduce heat to low.
- Gradually stir in the Parmesan cheese, a little at a time, until fully incorporated and smooth.
- Add the pinch of nutmeg if using.
- Season to taste with additional salt and pepper.
- Combine Everything:
- Return the browned beef to the sauce.
- Add the cooked pasta and gently toss until everything is well coated.
- Heat through for 1-2 minutes, allowing the flavors to meld.
- Serve:
- Turn off heat and sprinkle with fresh parsley.
- Serve immediately with extra Parmesan cheese at the table.
Notes
- For the best flavor, grate your Parmesan fresh—pre-packaged grated cheese contains anti-caking agents that can make your sauce grainy.
- The 80/20 ground beef provides the perfect fat content for flavor, but you can substitute 85/15 if preferred.
- Add a splash of pasta water to thin the sauce if it becomes too thick.
- For extra richness, stir in 2 tablespoons of cream cheese along with the Parmesan.
- Make it a complete meal by adding 2 cups of baby spinach or frozen peas during the final 2 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled—add a splash of milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 625
- Sugar: 4g
- Sodium: 485mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg