Beef and Bowtie Alfredo Pasta (Print Version)

Savor creamy bowtie pasta with beef in a Parmesan Alfredo sauce, perfect for easy weeknight comfort food.

# Components:

→ Pasta

01 - 12 ounces farfalle (bowtie) pasta

→ Protein

02 - 1 pound ground beef, 80/20 blend for best flavor

→ Sauce

03 - 2 cups Alfredo sauce, store-bought or homemade
04 - 1 cup heavy cream
05 - 1/2 cup Parmesan cheese, grated

→ Aromatics & Seasonings

06 - 2 cloves garlic, minced
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon Italian seasoning
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1/2 teaspoon red pepper flakes, optional

→ Garnish

12 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta thoroughly.
02 - Heat a large skillet over medium-high. Add ground beef, season with salt, black pepper, and onion powder. Cook, stirring to crumble, until beef is thoroughly browned. Drain any excess fat if needed.
03 - Stir in minced garlic and Italian seasoning. Sauté with the beef until the garlic is fragrant, about 1 minute.
04 - Reduce skillet heat to low. Pour in Alfredo sauce, heavy cream, and grated Parmesan cheese. Mix until sauce is smooth and well combined.
05 - Add cooked pasta to the skillet. Toss thoroughly to coat the pasta evenly with the sauce, adding reserved pasta water as needed to achieve desired consistency.
06 - Garnish the dish with chopped fresh parsley and a sprinkle of red pepper flakes, if using. Serve immediately while hot.

# Expert Advice:

01 -
  • Quick enough for weeknights
  • Feeds a crowd or guarantees leftovers for lunch
  • Creamy decadent sauce with minimal prep
  • Customizable with pantry staples or fresh add-ins
02 -
  • High protein from beef and cheese
  • Leftovers taste even better next day
  • Easily adjusted for picky eaters or allergies
03 -
  • Always salt the pasta water generously which brings out the flavor of the whole dish.
  • Letting the beef brown deeply creates a much more savory taste so do not rush this step.
  • If your sauce looks too thick use the starchy pasta water a little at a time until it reaches creamy perfection.

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