Garlic Butter Beef Pasta (Print Version)
Savory ground beef with garlic butter tossed over tender spaghetti for a rich, comforting weeknight dinner.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Meats
02 - 1 lb ground beef
→ Aromatics & Butter
03 - 4 tablespoons unsalted butter
04 - 5 garlic cloves, minced
05 - 1 small onion, finely chopped
→ Liquids & Seasoning
06 - 1/2 cup low-sodium beef broth
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - Salt and black pepper, to taste
→ Finish & Garnish
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving (optional)
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Cook spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining. Set the drained pasta aside.
02 - In a large skillet over medium heat, melt 2 tablespoons of butter. Add the ground beef, breaking it apart with a wooden spoon. Cook until thoroughly browned and no pink remains. Season with salt and black pepper to taste. Transfer the beef to a plate and drain any excess fat from the skillet if necessary.
03 - Return the same skillet to medium heat and add the remaining 2 tablespoons of butter. Sauté the finely chopped onion for about 2 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
04 - Return the browned beef to the skillet. Pour in the beef broth and bring to a gentle simmer. Add the crushed red pepper flakes if desired. Let the mixture simmer for 2 to 3 minutes, allowing the flavors to meld together.
05 - Add the cooked pasta to the skillet and toss thoroughly to coat every strand in the garlic butter sauce. If the mixture appears too dry, gradually stir in the reserved pasta water, a few tablespoons at a time, until the sauce reaches a silky, glossy consistency.
06 - Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped fresh parsley until the cheese is melted and evenly distributed throughout the pasta.
07 - Divide the pasta among four serving bowls. Garnish with extra Parmesan and serve with lemon wedges on the side. Serve immediately while hot.
# Expert Tips:
01 -
- It costs almost nothing to make but tastes like you spent hours at the stove.
- The garlic butter sauce clings to every strand of pasta without needing cream or heavy ingredients.
02 -
- Do not skip saving that pasta water because without it the sauce stays thin and slides right off the noodles.
- Cooking the garlic more than one minute turns it bitter, so stay right there and watch it like a hawk.
03 -
- Let the beef sit undisturbed for the first two minutes in the pan so it develops a real crust instead of steaming gray.
- Tossing the pasta off the heat keeps the butter from breaking and the Parmesan from turning stringy.