Description
This Creamy Parmesan Beef Fettuccine with Garlic Butter Sauce is a simple yet indulgent pasta dish featuring tender ground beef, al dente fettuccine, and a rich, velvety sauce made from garlic, butter, heavy cream, and freshly grated Parmesan cheese. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner that feels special without requiring hours in the kitchen.
Ingredients
Scale
Beef and Pasta
- 1 lb ground beef
- 12 oz fettuccine pasta
Sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes. Before draining, reserve 1/2 cup of the pasta cooking water to help loosen the sauce later. Drain the pasta and set aside.
- Brown the beef: Heat a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until fully browned and no longer pink, about 7-8 minutes. Season with salt and black pepper to taste. Drain excess fat and set the beef aside.
- Sauté garlic in butter: In the same skillet, reduce heat to medium-low and melt the butter. Add the minced garlic and sauté until fragrant, about 1 to 2 minutes, making sure not to brown the garlic.
- Make the creamy sauce: Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce thickens and becomes smooth, about 2-3 minutes.
- Combine beef and pasta: Return the cooked ground beef to the skillet, stirring to incorporate it into the sauce. Then add the cooked fettuccine. Toss everything together to fully coat the pasta with the creamy sauce. Use reserved pasta water a little at a time to loosen the sauce if it feels too thick.
- Finish and serve: Mix until everything is evenly coated. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately while hot for the best flavor and texture.
Notes
- For extra flavor, you can add a pinch of crushed red pepper flakes when sautéing the garlic.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, though sauce may be less thick.
- This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.
- Leftovers can be stored in the refrigerator for 2-3 days and reheated gently on the stovetop or microwave.
- Make sure not to overcook the pasta so it holds up well when tossed in the sauce.
