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Creamy Parmesan Garlic Beef Bowtie Pasta

A creamy, garlicky pasta dish that cooks in under 30 minutes, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 12 ounces bowtie (farfalle) pasta Look for high-quality dried pasta for a firm bite.
  • 1 tablespoon kosher salt For boiling water.
  • 2 tablespoons olive oil Optional, to keep pasta from sticking.
For the Beef
  • 1 pound lean ground beef (85-90% lean) Swaps: ground turkey or Italian sausage for extra flavor.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Italian seasoning Optional.
For the Sauce
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped About 3/4 cup.
  • 4 cloves garlic, minced Use 3 for milder garlic flavor.
  • 1 cup low-sodium beef broth Or chicken broth.
  • 1 1/2 cups heavy cream Substitute: 1 cup half-and-half + 1/2 cup whole milk for lighter sauce.
  • 1 1/2 cups freshly grated Parmesan cheese, packed Do not use pre-grated powders for best melt.
  • 1/2 cup frozen peas, thawed Optional for color and sweetness.
  • 1/4 teaspoon crushed red pepper flakes Optional for heat.
  • Fresh parsley, chopped, for garnish

Method
 

Cook the pasta
  1. Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.
  2. Add 12 ounces bowtie pasta and cook according to package directions until al dente, usually 9 to 11 minutes.
  3. Reserve 1 cup pasta cooking water, then drain the pasta and set aside. Toss with 2 tablespoons olive oil if you will hold it for a few minutes.
Brown the beef
  1. While pasta cooks, heat a large skillet over medium-high heat.
  2. Add 1 pound ground beef and season with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon Italian seasoning.
  3. Cook, breaking up with a spoon, until browned and no pink remains, about 4 to 6 minutes. Drain excess fat if needed and transfer beef to a plate.
Build the sauce
  1. Reduce heat to medium and add 2 tablespoons butter to the same skillet.
  2. Add 1 small chopped onion and sauté until translucent, about 3 to 4 minutes.
  3. Add 4 cloves minced garlic and cook until fragrant, about 30 to 45 seconds; avoid browning the garlic so it does not get bitter.
  4. Pour in 1 cup beef broth and scrape up browned bits from the pan. Let simmer 2 minutes to reduce slightly.
Finish the creamy sauce
  1. Stir in 1 1/2 cups heavy cream and bring just to a gentle simmer, about 2 to 3 minutes. Do not boil hard.
  2. Whisk in 1 1/2 cups freshly grated Parmesan cheese until melted and smooth. If sauce seems too thick, thin with up to 1/2 cup reserved pasta water, 2 tablespoons at a time, until you reach desired consistency.
  3. Return browned beef to the skillet and add 1/2 cup thawed peas and 1/4 teaspoon crushed red pepper flakes if using. Heat through 1 to 2 minutes.
Combine and serve
  1. Add cooked bowtie pasta to the sauce and toss to coat evenly. If the sauce needs loosening, stir in a splash of reserved pasta water.
  2. Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and extra Parmesan.
  3. Serve immediately while hot, with extra cracked black pepper on top.

Notes

Use freshly grated Parmesan for the creamiest texture and best flavor. To prevent a grainy sauce, avoid boiling heavy cream. If sauce separates, whisk in 1 to 2 teaspoons cornstarch dissolved in cold water over low heat to bring it back together.