Garlic Butter Beef Pasta (Printable)
Hearty spaghetti in garlic butter with seasoned ground beef and Parmesan, ready in just 30 minutes.
# What You’ll Need:
→ Pasta
01 - 12 oz spaghetti or fettuccine
→ Meats
02 - 1 lb ground beef (80/20 preferred)
→ Vegetables & Aromatics
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped
→ Dairy
06 - 4 tablespoons unsalted butter
07 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasonings
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon salt (plus more for pasta water)
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/2 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook spaghetti or fettuccine according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining through a colander.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a wooden spoon, and cook until deeply browned and no pink remains, approximately 5 to 7 minutes. Drain excess rendered fat if necessary.
03 - Add the finely chopped onion to the browned beef and sauté until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant, being careful not to let it scorch.
04 - Reduce heat to medium. Add unsalted butter to the skillet, allowing it to melt gently while stirring to emulsify with the beef and aromatics, forming a rich, glossy base.
05 - Transfer the drained pasta directly into the skillet. Toss vigorously to coat every strand in the garlic butter mixture, splashing in reserved pasta water as needed to achieve a silky, clingy sauce.
06 - Stir in grated Parmesan cheese, chopped parsley, salt, black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning to your preference before serving.
07 - Divide among warmed plates or bowls immediately. Garnish with additional Parmesan and a sprinkle of fresh parsley for a polished presentation.
# Expert Suggestions:
01 -
- It transforms a handful of pantry staples into a meal that feels intentionally luxurious without any fancy technique.
- The garlic butter sauce clings to every strand of pasta and comes together using only the starchy pasta water you almost poured down the drain.
02 -
- Reserve the pasta water before you drain it because once it is gone you cannot get that starch back and the sauce will not come together without it.
- Do not rush the beef browning step because those caramelized bits on the bottom of the pan are carrying most of the deep flavor in the final dish.
03 -
- Always salt your pasta water until it tastes like mild broth because that is the only chance you have to season the noodles from the inside out.
- Grate the Parmesan as finely as possible so it dissolves instantly into the butter sauce instead of clumping or leaving stringy patches.