Ingredients
Scale
- 8 oz pasta (penne, rigatoni, or fusilli)
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 cup heavy cream
- 1 cup low-sodium beef broth
- 1 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 1/4 cup of pasta water.
- Brown ground beef in a large skillet over medium heat, breaking into small crumbles.
- Drain excess fat, leaving about one tablespoon in the pan.
- Add garlic and sauté for one minute until fragrant.
- Pour in beef broth and scrape the bottom of the pan to release flavor.
- Reduce heat, stir in heavy cream and Parmesan until smooth, and simmer gently without boiling.
- Stir in Italian seasoning, salt, and pepper.
- Add cooked pasta to the sauce, splash in reserved pasta water as needed, and toss to coat.
- Garnish with fresh parsley before serving.
Notes
- Ensure the cream is stirred in gently over low heat to prevent it from separating.
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Always use fresh Parmesan cheese as pre-grated versions contain agents that prevent smooth melting.
- Prep Time: 10
- Cook Time: 20
- Category: Beef Pasta
- Method: Stovetop
- Cuisine: American-Italian