Beef and Bowtie Pasta Alfredo (Printable Page)
# What You Need:
01 -
12 oz bowtie (farfalle) pasta
02 -
1 lb ground beef (80/20 for best flavor)
03 -
2 cups Alfredo sauce (store-bought or homemade)
04 -
1 cup heavy cream
05 -
½ cup Parmesan cheese, grated
06 -
2 cloves garlic, minced
07 -
1 teaspoon onion powder
08 -
½ teaspoon Italian seasoning
09 -
Salt and black pepper, to taste
10 -
2 tablespoons fresh parsley, chopped
11 -
½ teaspoon red pepper flakes (optional)
# How to Make It:
01 -
Cook the pasta in a large pot of salted water until al dente. Reserve ½ cup of pasta water, then drain.
02 -
In a large skillet, brown the ground beef, seasoning with salt, pepper, and onion powder. Drain excess fat if needed.
03 -
Add minced garlic and Italian seasoning to the beef, sauté until fragrant.
04 -
Reduce heat to low and add Alfredo sauce, heavy cream, and Parmesan cheese. Stir until smooth and creamy.
05 -
Add cooked pasta to the skillet, toss to coat evenly in the sauce.
06 -
Garnish with fresh parsley and optional red pepper flakes. Serve hot.
# Helpful Tips:
01 -
To add a little crunch, sprinkle toasted breadcrumbs or chopped walnuts on top before serving.
02 -
For a slightly lighter option, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to refresh the sauce.