Garlic Parmesan Beef Pasta
A one-pan dinner of browned ground beef and fettuccine simmered in garlicky beef broth, finished with a silky Parmesan cream sauce and fresh parsley. Each serving has an estimated 35 to 40 grams of protein.
Ingredients
Beef and Aromatics
Pasta
Garlic Parmesan Cream Sauce
Instructions
Brown the Beef
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Heat the olive oil in a 12-inch deep skillet or braiser over medium-high heat until it shimmers. Add the ground beef, sprinkle it with 1/2 teaspoon of the salt and the black pepper, and break it into small pieces with a wooden spoon. Let it cook mostly undisturbed for a couple of minutes at a time so it can brown rather than steam. After 6 to 8 minutes, the beef should be deeply browned with no pink remaining and reach 160°F inside. Spoon off any excess fat, leaving about 1 tablespoon in the pan.
Soften the Onion
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Reduce the heat to medium and add the butter and diced onion to the skillet. Cook for about 4 minutes, stirring often, until the onion is soft, translucent, and lightly golden at the edges. The onion will pick up some of the browned color from the pan, which adds flavor.
Add the Garlic and Seasonings
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Stir in the garlic, Italian seasoning, and red pepper flakes, if using. Cook for about 1 minute, stirring constantly, until the garlic smells warm and fragrant. Keep the garlic moving so it does not brown, as browned garlic can taste bitter.
Simmer the Fettuccine
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Pour in the beef broth and use your spoon to gently scrape up any browned bits stuck to the bottom of the skillet. Bring the broth to a boil, then lay the fettuccine in the pan. The pasta will not fit under the liquid at first, which is normal. Press it down gently with tongs as it softens over about 1 minute. Cover, reduce the heat to medium-low, and simmer for 11 to 13 minutes, lifting and separating the ribbons with tongs every 2 minutes so they do not stick together. If the pan looks dry before the pasta is nearly tender, add the 1/4 cup water.
Add the Cream
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When the fettuccine is almost tender and most of the broth has been absorbed, pour in the heavy cream. Simmer uncovered for 2 to 3 minutes, tossing gently with tongs, until the sauce bubbles softly, looks glossy, and the pasta is fully tender. The sauce may look a little thin at this stage, but it will thicken once the cheese is added.
Finish with Parmesan
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Remove the skillet from the heat. Add the Parmesan a handful at a time, tossing after each addition until it melts smoothly into the sauce. Taste and add the remaining 1/4 teaspoon salt if needed. Let the pasta rest for 2 minutes so the sauce settles into a thick, creamy coating that clings to every ribbon.
Serve
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Scatter the chopped parsley over the top and serve the pasta warm, with extra Parmesan at the table if you like.
Note
Grate the Parmesan yourself from a block. Pre-shredded Parmesan contains anti-caking agents that can make the sauce grainy.
Tongs work better than a spoon for long pasta in a skillet. Regular tossing keeps the ribbons separate and helps them cook evenly.
If the sauce turns too thick before serving, stir in 1 to 2 tablespoons of warm broth or water until it loosens again.
Low-sodium broth is important here, because the Parmesan adds a good amount of salt at the end.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The pasta will absorb sauce and thicken as it sits. Reheat gently in a skillet over medium-low heat or in the microwave at 50% power with about 2 tablespoons of broth or water per serving, stirring often until it reaches 165°F.
Freezing is not recommended, as the cream sauce can separate and the pasta may become soft once thawed.
