Description
This creamy ground beef Alfredo pasta combines tender pasta with a rich and cheesy Alfredo sauce infused with savory ground beef and garlic. It’s a comforting and hearty meal perfect for weeknight dinners, featuring a luscious sauce made from butter, heavy cream, and Parmesan cheese, seasoned with Italian herbs and a hint of red pepper flakes for a subtle kick.
Ingredients
Scale
Pasta
- 12 ounces pasta (penne, fettuccine, or rotini)
Beef and Sauce
- 1 pound ground beef
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- Chopped parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain well and set aside.
- Brown the ground beef: In a large skillet over medium heat, add the ground beef and cook, breaking it up with a spoon, until it is fully browned and no longer pink. Drain any excess fat from the skillet.
- Sauté the garlic: Push the cooked beef to one side of the skillet. On the empty side, add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Make the roux: On the empty side of the skillet, melt the butter. Once melted, whisk in the flour to form a smooth paste, cooking for about 1 minute to remove the raw flour taste.
- Add cream and milk: Slowly whisk in the heavy cream and milk, stirring constantly to create a smooth sauce. Bring the mixture to a gentle simmer.
- Combine and season: Stir the ground beef into the cream sauce. Add the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Season with salt and black pepper to taste. Let the sauce simmer for 2 to 3 minutes until slightly thickened.
- Toss with pasta: Add the drained pasta to the skillet and toss well until the pasta is evenly coated with the creamy Alfredo sauce and beef mixture.
- Garnish and serve: Sprinkle with chopped parsley and serve hot immediately for best flavor and texture.
Notes
- You can add steamed broccoli, mushrooms, or spinach for extra veggies and nutrition.
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- Adjust the amount of crushed red pepper flakes to control the level of spiciness.
- Make sure not to overcook the pasta to maintain a firm texture that holds up well in the sauce.
