introduction
This creamy Ground Beef Bowtie Pasta in Alfredo Sauce is a simple, rich weeknight meal. It uses ground beef, bowtie (farfalle) pasta, and a smooth Alfredo-style sauce. If you enjoy other creamy pasta dishes, try a similar recipe like cheesy Italian herb chicken tortellini in rich Alfredo sauce for more ideas.
why make this recipe
This recipe is fast, filling, and uses common ingredients. It makes a lot and warms up well for leftovers. The sauce is rich and creamy, and the bowtie shape holds the sauce so every bite is tasty.
how to make Creamy Ground Beef Bowtie Pasta in Alfredo Sauce
Step 1: Cook the pasta. Boil the bowtie pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Step 2: Brown the beef. Heat olive oil if your beef is lean. Cook 1 lb ground beef in a large skillet over medium-high heat. Season with 1 tsp garlic powder, 1/2 tsp onion powder, salt, and black pepper. Break the beef up as it cooks. When browned, drain extra fat if needed and set beef aside.
Step 3: Make the Alfredo sauce. In the same skillet melt 3 tbsp butter over medium heat. Add 4 cloves minced garlic and cook about 30 seconds until fragrant. Pour in 1 1/2 cups heavy cream and stir. Whisk in 4 oz softened cream cheese until smooth.
Step 4: Add the cheese. Stir in 3/4 cup grated Parmesan, 1/2 cup shredded mozzarella (if using), and 1/2 tsp Italian seasoning. Taste and add salt and pepper. Thin the sauce with reserved pasta water a little at a time until the sauce is silky.
Step 5: Combine everything. Add the cooked bowties and browned beef back to the skillet. Toss well until the pasta is fully coated and the beef spreads through the sauce.
Step 6: Serve. Plate hot and top with chopped fresh parsley, extra Parmesan, and cracked black pepper if you like.
For a different spicy twist, you can look at techniques used in creamy Cajun beef spaghetti with triple-cheese Parmesan sauce and add a pinch of Cajun seasoning.
Ingredients :
- 1 lb ground beef
- 1 tbsp olive oil (optional, if beef is lean)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & black pepper, to taste
- 12 oz bowtie (farfalle) pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 4 oz cream cheese, softened
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella (optional, for extra creaminess)
- 1/2 tsp Italian seasoning
- 1/2 cup reserved pasta water (as needed)
- Fresh parsley (optional, for garnish)
- Extra Parmesan (optional, for garnish)
- Cracked black pepper (optional, for garnish)
how to serve Creamy Ground Beef Bowtie Pasta in Alfredo Sauce
Serve hot from the pan. Add fresh parsley and extra Parmesan on top. This dish goes well with a simple green salad, steamed vegetables, or garlic bread. Plate family style for a casual meal.
how to store Creamy Ground Beef Bowtie Pasta in Alfredo Sauce
Cool the pasta to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or reserved pasta water to loosen the sauce. You can freeze for up to 2 months; thaw in the fridge before reheating.
tips to make Creamy Ground Beef Bowtie Pasta in Alfredo Sauce
- Use warm cream and room-temperature cream cheese so the sauce melts smooth.
- Save the pasta water; the starch helps the sauce stick to the pasta.
- Don’t overcook the pasta. Al dente holds up better when mixed with the sauce.
- If sauce is too thick, add small amounts of reserved pasta water until you reach the texture you like.
- Taste and adjust salt and pepper after adding cheese.
variation (if any)
- Swap ground beef for ground turkey or Italian sausage.
- Add cooked mushrooms or spinach for more vegetables.
- Stir in cooked peas for color and sweetness.
- For a spicy kick, add red pepper flakes or a dash of hot sauce.
FAQs
Q: Can I use other pasta shapes?
A: Yes. Penne, rotini, or rigatoni work well. The sauce clings to many shapes.
Q: Can I use low-fat cream or milk?
A: Heavy cream makes the creamiest sauce. You can use half-and-half or whole milk, but the sauce will be thinner. Add a bit more cream cheese to keep it creamy.
Q: Do I need to drain the browned beef?
A: If the beef makes a lot of fat, drain some. Too much grease will make the sauce oily.
Q: Can I make this ahead?
A: You can cook the components ahead and warm them gently before serving. Sauce firms in the fridge, so reheat with a splash of milk or water.
Q: Is Parmesan needed?
A: Parmesan adds salt and flavor. You can use Pecorino Romano or a mix of hard cheeses.
Conclusion
This creamy pasta is quick, satisfying, and easy to change. For another version and extra tips, see Creamy Ground Beef and Bowtie Pasta – The Recipe Life.
Creamy Ground Beef Bowtie Pasta in Alfredo Sauce
Ingredients
Method
- Boil the bowtie pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Heat olive oil if your beef is lean. Cook 1 lb ground beef in a large skillet over medium-high heat. Season with garlic powder, onion powder, salt, and black pepper. Break the beef up as it cooks. When browned, drain excess fat if needed and set beef aside.
- In the same skillet, melt 3 tbsp butter over medium heat. Add minced garlic and cook about 30 seconds until fragrant.
- Pour in 1 1/2 cups heavy cream and stir. Whisk in 4 oz softened cream cheese until smooth.
- Stir in grated Parmesan, shredded mozzarella, and Italian seasoning. Taste and add salt and pepper. Thin the sauce with reserved pasta water a little at a time until the sauce is silky.
- Add the cooked bowties and browned beef back to the skillet. Toss well until the pasta is fully coated and the beef spreads through the sauce.
- Plate hot and top with fresh parsley, extra Parmesan, and cracked black pepper if desired.