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Creamy Beef Garlic Butter Pasta dish featured as the main image for a recipe article.

Amazing Creamy Beef Garlic Butter Pasta

Indulge in a comforting Creamy Beef Garlic Butter Pasta, featuring tender beef and perfectly cooked pasta smothered in a rich, garlic-infused cream sauce. This easy-to-make recipe is perfect for a weeknight dinner and sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta fettuccine, spaghetti, or your favorite shape
  • Water for boiling pasta
  • Salt for pasta water
  • 1 pound ground beef or sirloin steak cut into small pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup beef broth or chicken broth
  • 1 tablespoon fresh parsley, chopped optional
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • large pot
  • skillet
  • colander
  • Spoon
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. Drain the pasta and set aside.
  4. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
  5. Add the ground beef (or steak pieces) and cook, breaking it up with a spoon, until browned.
  6. Drain any excess grease from the skillet.
  7. Season the beef with salt, pepper, garlic powder, and onion powder. Stir to combine.
  8. Reduce the heat to medium. Add the butter to the skillet and let it melt completely.
  9. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!
  10. Pour in the heavy cream and beef broth (or chicken broth). Bring to a simmer, stirring constantly.
  11. Stir in the Parmesan cheese until melted and smooth.
  12. Season with salt, pepper, and red pepper flakes (if using).
  13. Simmer for a few minutes, allowing the sauce to thicken slightly.
  14. Add the cooked pasta to the skillet with the sauce.
  15. Toss to coat the pasta evenly in the creamy garlic butter sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  16. Stir in the chopped parsley (if using).
  17. Serve immediately and garnish with extra Parmesan cheese and fresh parsley, if desired.

Notes

For a spicier dish, add red pepper flakes or hot sauce. Sautéed mushrooms, spinach, or bell peppers can be added for extra vegetables. To make ahead, cook the beef and sauce and store separately in the refrigerator for up to 2 days. Reheat before combining with freshly cooked pasta. If the sauce is too thin, simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). If the sauce is too thick, add more broth or pasta water.