Creamy Parmesan Garlic Beef Bowtie Pasta

Prep Time: 20 minutes | Cook Time: 25 minutes
Total Time: 45 minutes
Difficulty: Intermediate
Servings: 4-6
Calories per Serving: ~720 kcal

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A Perfect Weeknight Feast

This Creamy Parmesan Garlic Beef Bowtie Pasta is the ultimate comfort food dish, delivering restaurant-quality flavor in under an hour. Tender ground beef is enveloped in a luxuriously rich, garlicky Parmesan cream sauce, then tossed with whimsical farfalle (bowtie) pasta that perfectly catches every drop. It’s a satisfying, one-pan wonder that’s sure to become a regular in your dinner rotation. The key is building layers of flavor—from browning the beef to toasting the garlic—before bringing it all together in a velvety, cheesy sauce.

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Ingredients

For the Pasta:

• 12 ounces (340g) farfalle (bowtie) pasta

• 1 tablespoon kosher salt (for pasta water)

• 1 tablespoon olive oil

For the Beef & Sauce:

• 1 pound (450g) lean ground beef (85/15 or 90/10)

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 4-5 large cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional, for heat)

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2 tablespoons all-purpose flour

• 1 ½ cups beef broth or stock

• 1 cup heavy cream (or half-and-half for a lighter option)

• 1 cup freshly grated Parmesan cheese, plus more for serving

• 2 cups fresh baby spinach, packed (optional)

For Garnish:

• Fresh parsley or basil, chopped

• Additional grated Parmesan cheese

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Equipment Needed

• Large pot for boiling pasta

• Large, deep skillet or Dutch oven

• Wooden spoon or spatula

• Measuring cups and spoons

• Cheese grater (if using block Parmesan)

• Colander

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Step-by-Step Instructions

Step 1: Cook the Pasta

1. Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.

2. Add the farfalle pasta and cook according to package instructions for al dente (usually 10-12 minutes).

3. Once cooked, reserve ½ cup of the starchy pasta water, then drain the pasta. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking and set aside.

Chef’s Tip: Cooking the pasta al dente is crucial as it will finish cooking slightly in the sauce later, absorbing flavor without becoming mushy.

Step 2: Brown the Beef

1. While the pasta cooks, heat a large, deep skillet or Dutch oven over medium-high heat.

2. Add the ground beef, breaking it apart with a wooden spoon. Cook for 6-8 minutes, until browned and no pink remains.

3. Using a slotted spoon, transfer the cooked beef to a bowl, leaving the drippings in the skillet.

Step 3: Build the Aromatics & Sauce Base

1. Reduce the heat to medium. Add 1 tablespoon of olive oil to the beef drippings in the skillet.

2. Add the diced onion and cook for 4-5 minutes, until softened and translucent.

3. Add the minced garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

4. Sprinkle the flour over the onion-garlic mixture. Cook for 1-2 minutes, stirring to coat and cook out the raw flour taste.

Step 4: Create the Creamy Sauce

1. Slowly pour in the beef broth while whisking constantly to prevent lumps. Bring to a gentle simmer.

2. Stir in the heavy cream and return the cooked ground beef to the skillet. Reduce heat to medium-low and let the sauce simmer for 5-7 minutes, until it begins to thicken slightly.

3. Gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

4. Optional: Stir in the fresh baby spinach and cook for 1-2 minutes, just until wilted.

Step 5: Combine and Serve

1. Add the cooked and drained bowtie pasta to the creamy beef sauce. Gently toss until every piece of pasta is thoroughly coated and heated through, about 2 minutes.

2. Taste and adjust seasoning with additional salt or pepper if needed.

3. Remove from heat. Serve immediately in bowls, garnished generously with chopped fresh parsley or basil and an extra sprinkle of Parmesan cheese.

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Chef’s Notes & Recipe Variations

• Make it Lighter: Substitute half-and-half for the heavy cream and use a leaner ground beef or ground turkey.

• Vegetable Boost: Add ½ cup of diced mushrooms or sun-dried tomatoes when cooking the onions.

• Fresh Herbs: Stir in ¼ cup of chopped fresh basil at the very end for a brighter flavor.

• Storage: 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 broth to loosen the sauce.

• Pasta Choice: While farfalle is perfect for this dish, penne, rigatoni, or fettuccine make excellent substitutes.

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Nutrition Information (Per Serving, based on 6 servings)