Creamy Parmesan Garlic Beef Bowtie Pasta

Here’s a Creamy Parmesan Garlic Beef Bowtie Pasta recipe — rich, flavorful, and easy to make, written clearly and professionally:

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Creamy Parmesan Garlic Beef Bowtie Pasta

Ingredients

• 12 oz (340 g) bowtie (farfalle) pasta

• 1 lb (450 g) ground beef

• 1 tablespoon olive oil

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 1 teaspoon Italian seasoning

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ cup milk (optional, for thinner sauce)

• ½ teaspoon crushed red pepper flakes (optional)

• Fresh parsley, chopped, for garnish

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Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

2. Cook the beef:
   In a large skillet over medium heat, add olive oil. Add ground beef and cook until browned, breaking it into small pieces. Remove excess fat if needed.

3. Sauté aromatics:
   Add chopped onion and garlic to the skillet. Cook for 2–3 minutes until fragrant and translucent.

4. Season:
   Stir in Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using).

5. Make the creamy sauce:
   Reduce heat to low. Pour in heavy cream and milk (if using) and stir to combine. Add grated Parmesan cheese gradually, stirring until melted and the sauce is smooth.

6. Combine pasta and sauce:
   Add the cooked bowtie pasta to the skillet. Toss gently to coat evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

7. Serve:
   Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve warm.

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This dish pairs perfectly with a simple green salad or garlic bread.

If you want, I can also give a lighter, healthier version that’s still creamy but with fewer calories. Do you want me to do that?