Ingredients
Equipment
Method
Brown the beef
- Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart until no longer pink. Drain excess fat.
Cook the garlic
- Add the minced garlic to the skillet and cook for 1 minute, stirring, until fragrant. Keep heat at medium-high so the garlic doesn’t scorch.
Simmer the pasta
- Stir in bowtie pasta, beef broth, heavy cream, and Italian seasoning, then bring to a boil. Use medium heat and cover, cooking 12–14 minutes, stirring occasionally, until the pasta is tender.
Finish with parmesan cream sauce
- Stir in the butter and grated parmesan until the sauce turns silky and coats the bowtie pasta. If needed, simmer 1–2 minutes to thicken slightly.
Season and serve
- Season with salt and black pepper to taste, then garnish with fresh parsley and extra parmesan. Serve hot with cracked black pepper if desired.
Notes
For the creamiest texture, stir the pasta occasionally during the covered simmer so the sauce stays smooth and thickens evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of beef broth or water to loosen the sauce. Freezing is not recommended because cream sauce can separate. If you want a lighter option, use half-and-half instead of heavy cream (texture remains creamy, slightly less rich).