Garlic Butter Beef Pasta (Print Version)
Hearty pasta tossed in garlic butter with seasoned ground beef and Parmesan cheese for a satisfying weeknight meal.
# What You 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)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Cook spaghetti or fettuccine according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining through a colander.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon into uniform crumbles. Cook until deeply browned and no pink remains, approximately 5 to 7 minutes. Drain 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 1 additional minute until fragrant, being careful not to let it brown.
04 - Reduce heat to medium. Add unsalted butter to the skillet, allowing it to melt gently while stirring to emulsify with the beef drippings and aromatics into a cohesive, glossy sauce.
05 - Transfer the drained pasta directly into the skillet. Toss vigorously to coat every strand in the garlic butter mixture. Splash in reserved pasta water as needed, a little at a time, to achieve a silky, clinging sauce.
06 - Remove from heat. Stir in grated Parmesan cheese and chopped fresh parsley. Season with salt, freshly ground black pepper, and red pepper flakes if using. Taste and adjust seasoning to your preference.
07 - Divide among warmed plates or bowls. Garnish with additional Parmesan and a sprinkle of fresh parsley. Serve immediately while hot.
# Expert Tips:
01 -
- It transforms a handful of pantry staples into something that tastes like you tried way harder than you did.
- The garlic butter sauce clings to every strand of pasta without needing cream or anything fussy.
02 -
- If you drain all the pasta water before reserving some the sauce will never come together properly and you will be stuck with slippery dry noodles.
- Adding the garlic too early is the easiest way to burn it so always stir it in after the onion is already soft.
03 -
- Always taste the pasta water before cooking because if it tastes flat your entire dish will taste flat no matter how much butter you add.
- Toss the pasta in the sauce off the heat for the last 30 seconds to let the Parmesan melt smoothly without getting stringy or clumping.