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Garlic Parmesan Bowtie Pasta with Beef

Garlic Parmesan bowtie pasta with beef is a quick 30-minute dinner with tender bowtie pasta tossed in a garlicky Parmesan cream sauce. Ground beef is browned and combined with a smooth, simmered cream-cheese sauce, then loosened with reserved pasta water for a silky finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

Pasta and beef
  • 12 oz bowtie pasta
  • 1.5 lb ground beef
Garlic and seasonings
  • 3 garlic, minced
  • 0.75 tsp kosher salt, divided
  • 0.25 tsp black pepper, divided
Cream sauce
  • 4 tbsp unsalted butter
  • 1.5 cup heavy cream
  • 1 cup grated Parmesan, plus extra for serving
Serving
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook the bowtie pasta in salted boiling water according to package directions. Before draining, reserve 1/2 cup pasta water.
Brown the beef
  1. Brown the ground beef in a large skillet over medium-high heat for 6–7 minutes, seasoning with half the salt and pepper as it cooks. Then remove the beef and set aside.
Make the Parmesan cream sauce
  1. Melt the butter in the same skillet and sauté the minced garlic for 30 seconds, until fragrant.
  2. Pour in the heavy cream and bring to a gentle simmer, then whisk in the Parmesan until smooth.
Combine and finish
  1. Return the beef and cooked pasta to the skillet and toss to coat, loosening with reserved pasta water if needed.
  2. Season with the remaining salt and pepper, then garnish with fresh parsley and extra Parmesan before serving.

Notes

Pro tip: loosen the sauce gradually with reserved pasta water—add a splash, toss, then repeat until it coats the pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently with a splash of cream or pasta water to loosen. Freezing is not recommended because cream sauces can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be a bit thinner but still creamy).