Garlic Butter Beef Pasta (Print version)
Tender pasta tossed in garlic butter with savory ground beef and Parmesan for a satisfying weeknight meal.
# What you'll need:
→ Pasta
01 - 12 oz spaghetti or fettuccine
→ Meats
02 - 1 lb ground beef (80/20 preferred)
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped
→ Dairy
06 - 4 tablespoons unsalted butter
07 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasonings
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt (plus more for pasta water)
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon crushed red pepper flakes (optional)
# How to make it:
01 - Bring a large pot of generously salted water to a rolling boil. Add the spaghetti or fettuccine and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon into bite-sized crumbles. Cook until deeply browned and no longer pink, approximately 5 to 7 minutes. Drain any excess rendered fat if desired.
03 - Add the finely chopped onion to the browned beef and sauté until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it brown.
04 - Reduce the heat to medium. Add the unsalted butter to the skillet, allowing it to melt gently while stirring to coat the beef and aromatics evenly. The butter will create a rich, glossy base for the sauce.
05 - Transfer the drained pasta directly into the skillet. Toss vigorously to coat every strand in the garlic butter mixture. Gradually add the reserved pasta water, a splash at a time, tossing continuously until a silky, emulsified sauce clings to the pasta.
06 - Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped fresh parsley until the cheese melts into the sauce. Season with salt, freshly ground black pepper, and crushed red pepper flakes if desired. Taste and adjust the seasoning to your preference.
07 - Divide the pasta among warmed plates or bowls. Garnish with an extra sprinkle of Parmesan and a scattering of fresh parsley. Serve immediately while hot.
# Expert suggestions:
01 -
- It transforms five everyday ingredients into something that tastes like you spent hours at the stove when really you barely broke a sweat.
- The garlic butter sauce clings to every single strand of pasta and makes you want to lick the plate clean without any shame whatsoever.
02 -
- Do not skip saving that pasta water because without it the sauce will be dry and the cheese will clump instead of melting into a velvety coating.
- Letting the beef sit undisturbed for a minute before stirring creates a caramelized crust that adds a depth of flavor you simply cannot get any other way.
03 -
- Grate your Parmesan on the finest holes of a box grater so it melts seamlessly into the sauce rather than sitting in stubborn little clumps.
- Use a skillet that is larger than you think you need because trying to toss a full pound of pasta in a cramped pan is how you end up with sauce on your ceiling and frustration in your heart.