Description
A rich and flavorful Savory Beef & Garlic Parmesan Fettuccine that combines tender ground beef with a creamy garlic and Parmesan sauce. This quick and satisfying dinner recipe features perfectly cooked fettuccine tossed in a luscious cheese sauce, seasoned with a touch of smoked paprika and red pepper flakes for a subtle kick, and garnished with fresh parsley for a bright finish.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Meat
- 1 lb ground beef
Sauce
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 tsp smoked paprika
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Garnish
- Fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain thoroughly and set aside.
- Brown the Beef: In a large skillet, heat 2 tablespoons of butter over medium heat. Add the ground beef and season it with salt, pepper, red pepper flakes, and smoked paprika. Cook, stirring occasionally, until the beef is browned and cooked through, about 6-7 minutes. Remove the cooked beef from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
- Make Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes until the sauce slightly thickens. Then, add the grated Parmesan and shredded mozzarella cheeses, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Combine Beef and Sauce: Return the cooked ground beef to the skillet and stir well to coat the meat evenly with the creamy cheese sauce.
- Toss Pasta: Add the cooked fettuccine to the skillet and toss thoroughly to ensure the pasta is well coated with the beef and creamy sauce mixture.
- Serve: Plate the fettuccine and garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while hot.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- For a lower-fat version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Freshly grated Parmesan melts better and offers better flavor than pre-grated varieties.
- Make sure not to overcook the garlic to avoid bitterness.
- Leftovers can be refrigerated and reheated gently on the stovetop with a splash of cream or milk to loosen the sauce.
