Creamy Parmesan Garlic Beef Bowtie Pasta Cooking Guide

• Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add 8 ounces of bowtie pasta and cook according to package instructions until al dente—usually about 10 to 12 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set aside, reserving about half a cup of the pasta water to loosen the sauce if needed.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef, breaking it apart with a wooden spoon as it cooks. Let it brown evenly, about 6–8 minutes, until no pink remains. Drain excess fat if necessary to keep the dish light and clean.
• Reduce the heat to medium. Push the beef to one side of the pan and add the minced garlic directly into the olive oil in the empty space. Sauté for about 30 seconds or until fragrant—avoid burning the garlic to keep the flavor mellow and sweet. Stir garlic into the beef. Sprinkle 1 teaspoon of Italian seasoning over the mixture, then season with salt and pepper to taste.
• Pour 1 cup of heavy cream into the skillet, stirring to combine with the beef and garlic. Bring it to a gentle simmer, allowing the cream to thicken slightly, about 3–4 minutes. Gradually stir in 1 cup of freshly grated Parmesan cheese until melted and smooth. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
• Add the cooked bowtie pasta directly into the skillet with the creamy beef sauce. Toss gently to coat each piece of pasta thoroughly with the sauce. Let everything warm together for 1–2 minutes so the flavors meld beautifully.
• Turn off the heat and sprinkle chopped fresh parsley over the pasta for a pop of color and freshness. Serve immediately with extra Parmesan on the side if you like.