Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 lb Bowtie Pasta (Farfalle)
  • 1 tsp Sea Salt
  • 6 cloves Fresh Garlic, minced
  • 3 tbsp Unsalted Butter
  • 1 small Yellow Onion, finely diced
  • 1.5 cups Heavy Cream
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Red Pepper Flakes
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 tsp Black Pepper

Instructions:

  1. Boil the bowtie pasta in heavily salted water. Remove the pasta 1-2 minutes before the box instructions suggest to ensure an al dente texture. Reserve 1 cup of starchy pasta water before draining.
  2. In a deep 12-inch skillet over high heat, add the ground beef and diced onions. Let the beef sit undisturbed for 3 minutes to develop a Maillard crust before breaking it apart. Drain any excess grease.
  3. Add the unsalted butter and half of the minced garlic to the skillet. Sauté for 1 minute until fragrant.
  4. Reduce heat to medium and stir in the heavy cream, Italian seasoning, and red pepper flakes. Whisk in the remaining fresh garlic.
  5. Gradually add the freshly grated parmesan cheese, whisking constantly to create a smooth emulsion. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time.
  6. Toss the cooked bowtie pasta into the sauce. Garnish with fresh parsley and cracked black pepper before serving.