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Garlic Parmesan Bowtie Pasta with Beef

Garlic Parmesan Bowtie Pasta with Beef is a creamy, garlicky skillet dinner with browned ground beef and tender farfalle pasta. You’ll simmer a Parmesan-rich sauce, then toss everything until glossy and well coated.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Ground beef skillet filling
  • 1 lb ground beef Use 80/20 for best flavor; drain excess grease if needed.
Pasta and sauce
  • 12 oz bowtie pasta (farfalle) Cook to al dente and reserve pasta water for sauce texture.
  • 2 tbsp butter
  • 5 garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1.5 cup freshly grated Parmesan cheese Add gradually and whisk to keep the sauce smooth.
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley, chopped Use for garnish at the end.
  • 0.5 cup pasta water Reserve while draining pasta for a creamier, silkier sauce.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook bowtie pasta according to package directions until al dente. Drain and reserve 1/2 cup pasta water for later.
Brown the beef
  1. In a large skillet over medium heat, cook ground beef until browned. Drain excess grease if necessary, then remove beef and set aside.
Make the garlic Parmesan cream sauce
  1. In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant.
  2. Stir in heavy cream and whole milk. Add Italian seasoning, onion powder, paprika, salt, and black pepper.
  3. Simmer the sauce for 3 minutes. Gradually whisk in Parmesan cheese until smooth.
Toss and serve
  1. Return beef to the skillet and stir to combine. Add cooked bowtie pasta and toss until coated.
  2. Add reserved pasta water if needed for a creamier sauce. Garnish with parsley and additional Parmesan before serving.

Notes

Pro tip: add the Parmesan gradually while whisking so the sauce stays smooth and doesn’t split. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk to loosen. Freezing isn’t recommended because the cream sauce can separate. For a lighter option, use half-and-half plus a smaller amount of Parmesan (still whisk in gradually) to keep the texture creamy.