Garlic Butter Beef Pasta (Printable)
Pasta tossed in garlic butter with savory ground beef and Parmesan, ready in 30 minutes.
# What You'll 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)
# How-to Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Cook the 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 the ground beef and cook, breaking it apart with a wooden spoon, until thoroughly browned and no pink remains, approximately 5 to 7 minutes. Drain any excess rendered fat if necessary.
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 continue cooking for 1 minute until fragrant.
04 - Reduce the heat to medium. Add the unsalted butter to the skillet, allowing it to melt while stirring to coat the beef and aromatics evenly in the rich garlic butter mixture.
05 - Transfer the drained pasta directly into the skillet. Toss vigorously to coat every strand in the garlic butter sauce, splashing in reserved pasta water as needed to achieve a silky, glossy consistency.
06 - Stir in the grated Parmesan cheese, chopped fresh parsley, salt, black pepper, and crushed red pepper flakes if using. Taste and adjust the seasoning to your preference.
07 - Plate immediately while hot. Garnish with additional Parmesan cheese and a sprinkle of fresh parsley if desired. Pair with a crisp green salad and garlic bread for a complete meal.
# Expert Pointers:
01 -
- It comes together in thirty minutes flat, which means you can start hungry and finish eating before patience runs out.
- The garlic butter sauce clings to every single strand of pasta without needing any cream or complicated technique.
02 -
- Save the pasta water before you drain, because without it the sauce will be dry and the cheese will clump into stubborn little strings.
- Adding garlic too early is the fastest way to bitter disappointment, so always drop it in after the onion has softened.
03 -
- Let the beef sit undisturbed for the first two minutes of cooking so a real crust forms before you start breaking it apart.
- Tossing the pasta off the heat keeps the butter from separating and the cheese from turning grainy.