Beef and Bowtie Pasta with Alfredo Sauce

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Creamy, savory, and undeniably comforting, Beef and Bowtie Pasta with Alfredo Sauce is the kind of dish that brings people to the table with smiles and empty plates. The rich Alfredo sauce clings perfectly to the ruffled edges of bowtie pasta, while hearty ground beef adds a satisfying, protein-packed depth. This is the ultimate one-pot wonder that comes together easily for a weeknight dinner yet feels indulgent enough for a cozy weekend meal.

What makes this dish stand out is the way the velvety cream sauce mingles with the flavors of seasoned beef and just a hint of garlic. The bowtie pasta, or farfalle, isn’t just fun to look at — it holds onto the sauce like a charm, ensuring each bite is loaded with flavor. Topped with freshly chopped parsley for brightness and a crack of black pepper for contrast, it’s the kind of meal that’s hard to resist going back to for seconds.

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Ingredients for Beef and Bowtie Pasta with Alfredo Sauce

• 12 oz bowtie (farfalle) pasta
• 1 lb ground beef
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 oz cream cheese, softened
• ½ tsp salt (or to taste)
• ¼ tsp ground black pepper
• Fresh chopped parsley, for garnish
• Optional: pinch of red pepper flakes for heat

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Step 1: Cook the Bowtie Pasta

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside. Drizzle a tiny bit of olive oil over it to prevent sticking, if desired.

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Step 2: Brown the Ground Beef

In a large skillet or sauté pan over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the ground beef and break it apart using a wooden spoon or spatula. Cook until it’s browned and no longer pink, about 6–8 minutes. Drain any excess fat for a lighter dish, or leave a small amount for added flavor.

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Step 3: Sauté Garlic

Push the cooked beef to one side of the skillet and add the minced garlic to the cleared space. Sauté it for 30–60 seconds until fragrant, then stir it into the beef mixture. This helps bloom the flavor without overcooking the garlic.

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Step 4: Make the Alfredo Sauce

Lower the heat to medium and stir in the heavy cream. Add the cream cheese in chunks, stirring until melted and smooth. Then, gradually add the Parmesan cheese, continuing to stir until the sauce thickens slightly — this should take about 3–5 minutes. Season with salt and black pepper to taste.

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Step 5: Combine Pasta and Sauce

Add the cooked bowtie pasta to the skillet with the beef and Alfredo sauce. Toss everything together gently to coat the pasta evenly with the creamy sauce. Let it simmer for 1–2 minutes to bring all the flavors together.

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Step 6: Garnish and Serve

Transfer the pasta to serving bowls or a large platter. Garnish with freshly chopped parsley and a few cracks of black pepper. If you enjoy a bit of heat, sprinkle on red pepper flakes. Serve warm and enjoy every creamy, beefy bite!

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Storage Instructions

To keep your Beef and Bowtie Pasta with Alfredo Sauce tasting fresh, follow these storage tips:

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The creamy sauce will thicken as it cools, so you may want to add a splash of milk or cream when reheating.
• Freezer: While Alfredo sauce doesn’t freeze perfectly due to separation, you can freeze the dish for up to 2 months. Place it in a freezer-safe container, and thaw overnight in the fridge before reheating gently on the stovetop.
• Reheating Tips: Reheat on the stovetop over low heat or in the microwave in 30-second bursts, stirring in between. Add a little milk or cream to help restore the sauce’s creaminess.

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Estimated Nutrition

Here’s a general nutritional estimate per serving (based on 6 servings total):

• Calories: ~620 kcal
• Protein: 27g
• Carbohydrates: 45g
• Fat: 38g
• Saturated Fat: 20g
• Cholesterol: 125mg
• Sodium: 450mg
• Fiber: 2g
• Sugar: 3g

Note: Values may vary depending on specific brands and ingredient substitutions.

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Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! Penne, rotini, or shells work well — anything that holds onto the sauce.

2. What kind of beef is best?

Lean ground beef (85/15 or 90/10) is great, but you can also use ground turkey or Italian sausage for a twist.

3. Can I make this dish ahead of time?

Yes, just prepare the full recipe and store it in the fridge. Reheat with a bit of added cream or milk.

4. Is there a lighter version of this recipe?

Try using half-and-half instead of heavy cream, and reduced-fat cream cheese. The result will be slightly less rich, but still delicious.

5. Can I add vegetables to this dish?

Definitely. Broccoli, spinach, mushrooms, or peas can be sautéed and added in for more texture and nutrition.

6. How can I make it spicier?

Stir in red pepper flakes while cooking the beef, or add a dash of hot sauce to the finished sauce.

7. Can I use store-bought Alfredo sauce?

Yes, in a pinch! Use about 2 to 2 ½ cups of jarred Alfredo sauce in place of the homemade version.

8. What cheese alternatives can I use?

Grana Padano or Pecorino Romano are excellent substitutes for Parmesan with slightly different flavor profiles.

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