Ingredients
Equipment
Method
Cooking Steps
- Brown the Beef: In a large skillet over medium-high heat, drizzle olive oil and add the ground beef, seasoning it with salt and black pepper. Cook for about 6-8 minutes, breaking the meat apart until browned.
- Sauté Aromatics: Lower the heat and add the chopped onion to the skillet. Sauté for approximately 5 minutes until the onion is translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze (Optional): If using, pour in the dry white wine and scrape up any browned bits. Simmer for about 2-3 minutes.
- Add Cream: Reduce the heat and stir in the heavy cream. Simmer for 5-7 minutes until thickened.
- Incorporate Cheese & Butter: Mix in Parmesan cheese and unsalted butter until fully melted.
- Season Sauce: Taste and adjust seasoning with salt, pepper, and optional red pepper flakes.
- Cook Pasta: Bring a large pot of salted water to a boil and cook pasta until al dente, usually around 8-10 minutes.
- Reserve Pasta Water: Save approximately 1 cup of the starchy cooking water before draining.
- Combine: Add the drained pasta into the skillet with the sauce, tossing gently to coat.
- Adjust Consistency: If the sauce is too thick, gradually add reserved pasta water until desired thickness is reached.
- Final Toss: Mix everything together until heated through.
- Serve: Plate the pasta and garnish with chopped parsley and extra Parmesan.
Nutrition
Notes
Taste as you go to ensure perfect seasoning and avoid any overly greasy sauce by draining excess oil from the beef.