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Creamy Parmesan Garlic Beef Bowtie Pasta

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  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

  • Cooking Intensity / Skill Level: Easy (Beginner-Friendly)

  • Flavor Profile: Rich, savory, garlicky, and velvety

  • Servings: 6 generous portions

Why You’ll Love This Recipe

  • One-Pan Sauce Magic: The entire sauce comes together in the same skillet used to brown the beef, locking in every bit of deep, savory flavor.

  • Perfect Sauce Catcher: Bowtie pasta (farfalle) is designed with pinched centers and ruffled edges that trap luscious, velvety cream sauce in every single bite.

  • Fast & Approachable: Requires no complex culinary techniques—just simple stovetop cooking that yields maximum flavor in under 40 minutes.

  • Pantry-Friendly: Made with accessible ingredients you can easily grab at any local grocery store.

Key Ingredient Notes & Substitutions

To get the absolute best texture and flavor out of this dish, keep these ingredient tips in mind:

  • Bowtie Pasta (Farfalle): Holds up wonderfully against thick cream sauces. You can also substitute with penne, rigatoni, or cavatappi.

  • Ground Beef: 85/15 or 90/10 lean ground beef gives you great flavor without leaving behind excessive grease. You can swap this for ground turkey or ground Italian sausage if preferred.

  • Fresh Garlic: Freshly minced garlic provides a aromatic kick that pre-minced jarred garlic simply cannot match.

  • Heavy Cream: Provides the luxurious body of the sauce. For a slightly lighter version, half-and-half works, though you may need an extra minute of simmering to thicken it.

  • Parmesan Cheese: Always grate your Parmesan freshly from a block. Pre-shredded bagged cheese contains anti-caking agents that can cause your sauce to turn grainy instead of smooth.

  • Beef Broth: Adds a savory depth to the cream base, balancing out the richness.

Ingredients List

For the Pasta & Beef:

  • 12 oz (340g) bowtie pasta (farfalle)

  • 1.5 lbs (680g) lean ground beef (85/15 or 90/10)

  • 1 medium yellow onion, finely diced

  • 1 tbsp olive oil

  • 1 tsp salt (plus more for boiling pasta water)

  • 1/2 tsp freshly cracked black pepper

  • 1 tsp Italian seasoning

  • 1/2 tsp smoked paprika

For the Creamy Garlic Parmesan Sauce:

  • 6 cloves garlic, finely minced

  • 2 tbsp unsalted butter

  • 2 tbsp all-purpose flour

  • 1 cup beef broth (low sodium)

  • 1.5 cups heavy cream

  • 1 cup freshly grated Parmesan cheese

  • 1/2 cup reserved pasta cooking water

  • 2 tbsp fresh parsley, finely chopped (for garnish)

Step-by-Step Instructions

1.Boil the Bowtie Pasta:Timing: 10–12 min | Heat: High.

Bring a large pot of heavily salted water to a rolling boil over high heat. Add the bowtie pasta and cook according to package instructions until al dente (usually around 10–11 minutes). Reserve 1/2 cup of the starchy pasta water before draining. Drain the pasta and set it aside.

2.Brown & Season the Beef:Timing: 7–8 min | Heat: Medium-High.

Place a large, deep skillet or Dutch oven over medium-high heat and add olive oil. Add the ground beef and diced yellow onion. Cook, breaking up the beef with a wooden spoon, until browned and no longer pink. Drain off excess grease, leaving about 1 tablespoon in the pan. Stir in salt, black pepper, Italian seasoning, and smoked paprika. Cook for 1 more minute until fragrant, then transfer the beef to a plate.

3.Sauté Garlic & Create the Roux:Timing: 2–3 min | Heat: Medium.

Reduce heat to medium and melt the unsalted butter in the same skillet. Add the minced garlic and sauté for 30 to 60 seconds until fragrant—be careful not to burn it. Sprinkle the flour over the butter and garlic, whisking constantly for 1 minute to cook out the raw flour taste.

4.Build & Simmer the Cream Sauce:Timing: 4–5 min | Heat: Medium-Low.

Slowly pour in the beef broth while whisking continuously to smooth out any lumps. Pour in the heavy cream. Bring the mixture to a gentle simmer over medium-low heat and let it cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.

5.Melt Cheese & Combine Everything:Timing: 2–3 min | Heat: Off Heat.

Remove the skillet from the heat. Gradually stir in the freshly grated Parmesan cheese until completely melted and smooth. Return the cooked beef and drained bowtie pasta to the skillet. Toss thoroughly to coat every piece of pasta in the sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.

 

Chef’s Storage & Reheating Instructions

How to Store Lasts & Leftovers

  • Refrigeration: Store cooled leftover pasta in an airtight container in the refrigerator for up to 4 days.

  • Freezing: While pasta dishes with heavy cream sauce can be frozen for up to 2 months, cream sauces can sometimes separate slightly upon thawing. For best results, freeze in individual portion containers.

How to Reheat

  • Stovetop (Recommended): Place desired amount in a saucepan over medium-low heat. Add 1 to 2 tablespoons of milk, heavy cream, or broth to loosen the sauce. Stir gently until warmed through.

  • Microwave: Heat individual portions in 30-second bursts at 70% power, stirring between intervals with a splash of milk to maintain a creamy texture.

Complete Nutritional Information

Nutritional values are calculated per serving based on 6 total servings.

Nutritional Factor Amount Per Serving % Daily Value*
Calories 645 kcal —
Total Fat 36 g 46%
Saturated Fat 18 g 90%
Trans Fat 1 g —
Cholesterol 135 mg 45%
Sodium 780 mg 34%
Total Carbohydrates 48 g 17%
Dietary Fiber 2.5 g 9%
Sugars 3.5 g —
Protein 32 g 64%
Calcium 280 mg 22%
Iron 3.8 mg 21%

 

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