Garlic Butter Beef Pasta (Printable Version)
Hearty pasta in rich garlic butter sauce with seasoned ground beef, finished with Parmesan and fresh parsley.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti, fettuccine, or penne
→ Ground Beef
02 - 1 lb ground beef
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Garlic Butter Sauce
05 - 4 tablespoons unsalted butter
06 - 5 garlic cloves, minced
07 - 1 teaspoon Italian seasoning
08 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Finish & Garnish
09 - 1/4 cup grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - Salt and pepper to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - Heat a large skillet over medium-high heat. Season ground beef with salt and black pepper, then add to the skillet. Cook until thoroughly browned, breaking the meat apart with a wooden spoon. Drain excess fat and transfer to a plate.
03 - In the same skillet, melt butter over medium heat. Add minced garlic, Italian seasoning, and crushed red pepper flakes. Sauté for approximately 1 minute until fragrant, stirring frequently to prevent the garlic from browning.
04 - Return the browned ground beef to the skillet. Add the drained pasta and toss to coat evenly. Gradually incorporate reserved pasta water, a small amount at a time, until the sauce reaches your desired consistency and clings to the pasta.
05 - Sprinkle Parmesan cheese over the pasta and toss until melted and evenly distributed. Adjust seasoning with additional salt and pepper as needed.
06 - Remove from heat. Top with chopped fresh parsley and serve immediately while warm.
# Expert Hints:
01 -
- It comes together in thirty minutes flat, which makes it a lifesaver on chaotic weeknights when takeout feels like the only option.
- The garlic butter sauce tastes rich and indulgent but requires nothing more than butter, garlic, and a handful of pantry staples you probably already have.
02 -
- The biggest mistake I made early on was draining all the pasta water before saving some, and without it the sauce stays dry and clumpy instead of silky.
- Letting the garlic brown even slightly ruins the whole flavor of the dish because it turns bitter fast, so pull it off the heat the moment you catch that golden fragrance.
03 -
- Salt your pasta water until it tastes like mild seawater because that is your one and only chance to season the pasta itself from the inside out.
- Grate your Parmesan from a wedge right before using it, since pre shredded cheese has anti caking agents that prevent it from melting smoothly into the sauce.