There’s something deeply satisfying about a big bowl of creamy pasta that feels like a hug. This Creamy Parmesan Garlic Beef Bowtie Pasta brings together tender ground beef, rich Parmesan, and a silky garlic cream sauce that clings to every curve of the pasta. It’s weeknight-friendly but tastes special enough for company.
The flavors are familiar and cozy, and the texture is pure comfort. If you’re craving a hearty, crowd-pleasing dinner that doesn’t ask for fancy techniques, this one’s for you.
What Makes This Recipe So Good
- Balanced comfort: The creamy sauce, savory beef, and al dente bowties create a satisfying mix of rich and hearty without being heavy or greasy.
- Quick and simple: Most of the work happens in one pan while the pasta boils. It’s ideal for busy nights.
- Affordable ingredients: Ground beef, pantry pasta, garlic, cream, and Parmesan come together to feel indulgent without breaking the bank.
- Great texture: Farfalle (bowties) catch the sauce in their folds, so you get flavor in every bite.
- Flexible flavors: You can add spinach, mushrooms, or crushed red pepper to make it your own.
Ingredients
- 12 ounces farfalle (bowtie) pasta
- 1 tablespoon olive oil (optional, if beef is very lean)
- 1 pound ground beef (80–90% lean)
- 1 small yellow onion, finely diced
- 4–5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, to taste)
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1 cup low-sodium beef broth
- 1 cup heavy cream (or half-and-half for lighter)
- 3/4 to 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- 1–2 teaspoons lemon juice (optional, for brightness)
- 1/4 cup chopped fresh parsley or basil, for garnish
Instructions
- Boil the pasta: Bring a large pot of well-salted water to a boil.
Cook farfalle according to package directions until al dente. Reserve about 1 cup of pasta water, then drain.
- Brown the beef: While the pasta cooks, heat a large skillet over medium-high. Add olive oil if using, then add ground beef.
Cook, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- Soften aromatics: Reduce heat to medium. Add onion and cook until soft and translucent, 3–4 minutes.
Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant.
- Deglaze and simmer: Pour in beef broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
- Make it creamy: Stir in heavy cream and butter.
Bring to a gentle simmer (don’t boil hard). Cook 2–3 minutes until slightly thickened.
- Add Parmesan: Lower the heat. Stir in Parmesan a handful at a time until melted and smooth.
Season with salt and black pepper. If the sauce gets too thick, splash in reserved pasta water to loosen.
- Toss with pasta: Add drained bowties to the skillet and toss to coat. Let it sit on low heat for 1–2 minutes so the pasta absorbs the sauce.
Add a squeeze of lemon juice if you like a hint of brightness.
- Finish and serve: Taste and adjust seasoning. Top with extra Parmesan and chopped parsley or basil. Serve hot.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
The sauce will thicken as it chills.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, adding a splash of milk, cream, or broth to loosen the sauce.
- Freeze: Cream sauces can separate after freezing, but this dish can still work. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently with added liquid and fresh Parmesan to bring it back together.
Health Benefits
- Protein-rich: The ground beef provides complete protein to support muscle and satiety.
- Calcium from Parmesan: Parmesan contributes calcium and a savory punch, so a little goes a long way flavor-wise.
- Garlic and onion: These aromatics add antioxidants and big flavor without extra calories.
- Balanced portions: Serving with a green salad or steamed vegetables adds fiber and micronutrients, helping round out the meal.
- Customizable fat content: Use leaner beef and half-and-half if you want a lighter dish, or keep the heavy cream for a richer, occasional treat.
Pitfalls to Watch Out For
- Boiling the cream: High heat can cause the sauce to split or feel oily.
Keep the sauce at a gentle simmer.
- Pre-grated cheese clumps: Pre-shredded Parmesan often contains anti-caking agents. Freshly grated Parmesan melts better and gives a smoother sauce.
- Overcooking the pasta: Farfalle should be al dente, especially since it will sit in the hot sauce for a minute or two.
- Under-seasoning: Cream and pasta need salt to pop. Taste as you go and season in layers.
- Skipping the pasta water: Reserved pasta water helps emulsify and adjust the sauce consistency for a silky finish.
Recipe Variations
- Mushroom and spinach: Sauté sliced mushrooms with the onion, then stir in a few handfuls of baby spinach at the end until wilted.
- Sun-dried tomato twist: Add chopped sun-dried tomatoes and a splash of their oil for a tangy, savory boost.
- Bacon boost: Cook chopped bacon first, remove, then brown the beef in some of the bacon fat. Stir the bacon back in at the end.
- Lighter dairy: Use half-and-half and reduce butter to 1 tablespoon.
Add a bit more Parmesan for flavor so you don’t miss the richness.
- Herb-forward: Swap Italian seasoning for fresh thyme and basil, or finish with lemon zest and parsley for a brighter profile.
- Spicy version: Increase red pepper flakes or swirl in a teaspoon of Calabrian chili paste.
- Gluten-free: Use your favorite gluten-free bowtie or short pasta and check labels on broth and grated cheese.
FAQ
Can I use a different pasta shape?
Yes. Penne, rigatoni, rotini, or shells all work well. Choose a shape with ridges or curves so the sauce clings nicely.
What’s the best beef to use?
Aim for 85–90% lean for a good balance of flavor and less grease.
If using fattier beef, be sure to drain off excess fat before adding the aromatics.
How can I make the sauce even creamier?
Let the sauce simmer gently for a few extra minutes, and add a touch more Parmesan. For ultra-rich results, whisk in an extra tablespoon of butter at the end.
Can I substitute the cream?
Half-and-half works, but the sauce will be slightly thinner. You can add a small cornstarch slurry (1 teaspoon cornstarch whisked with 1 tablespoon cold water) to thicken, simmering for 1–2 minutes.
Why did my sauce turn grainy?
Graininess usually comes from too-high heat or using pre-grated cheese.
Lower the heat before adding cheese, and add it gradually while stirring until smooth.
Is there a way to add vegetables without changing the taste too much?
Yes. Fold in baby spinach at the end, or sauté finely diced zucchini with the onion. They blend in well and keep the flavor profile intact.
What can I use instead of beef?
Ground turkey, chicken, or Italian sausage are great substitutes.
If using turkey or chicken, add a little extra olive oil and seasoning for richness.
Can I make this ahead?
You can cook the beef sauce a day in advance and store it separately. Reheat the sauce, cook fresh pasta, and combine just before serving for the best texture.
Final Thoughts
Creamy Parmesan Garlic Beef Bowtie Pasta is the kind of meal that feels both easy and special. It relies on simple techniques, familiar ingredients, and a sauce that never fails to satisfy.
Keep it classic, or make one of the variations to fit your mood and pantry. Either way, you’ll have a bowl of pure comfort ready in under an hour—perfect for weeknights, leftovers, and everything in between.
