Garlic Butter Beef Pasta (Printable)

Savory ground beef tossed with silky garlic butter and tender spaghetti for a satisfying weeknight dinner.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Meats

02 - 1 lb ground beef

→ Aromatics & Butter

03 - 4 tablespoons unsalted butter
04 - 5 garlic cloves, minced
05 - 1 small onion, finely chopped

→ Liquids & Seasoning

06 - 1/2 cup low-sodium beef broth
07 - 1/4 teaspoon crushed red pepper flakes
08 - Salt and black pepper, to taste

→ Finish & Garnish

09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges, for serving

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Cook spaghetti or linguine according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
02 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add ground beef, breaking it apart with a wooden spoon, and cook until evenly browned and no pink remains. Season generously with salt and black pepper. Transfer to a plate and drain excess fat if needed.
03 - In the same skillet, add the remaining 2 tablespoons of butter. Sauté the chopped onion for 2 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Return the browned beef to the skillet. Pour in the beef broth and bring to a gentle simmer. Stir in crushed red pepper flakes if desired. Let the liquid reduce slightly for 2 to 3 minutes.
05 - Add the drained pasta to the skillet and toss thoroughly to coat every strand in the garlic butter sauce. If the mixture seems dry, gradually add reserved pasta water, a splash at a time, until silky and well combined.
06 - Remove the skillet from heat. Stir in grated Parmesan cheese and chopped fresh parsley until the cheese melts and coats the pasta evenly. Serve immediately with extra Parmesan and lemon wedges alongside.

# Expert Advice:

01 -
  • The garlic butter sauce comes together in the same pan as the beef, so every bit of flavor stays right where it belongs.
  • It tastes like something from a neighborhood Italian restaurant but takes barely thirty minutes from start to finish.
02 -
  • Do not skip saving that pasta water because once you try using it to fix a dry sauce you will never make pasta without reserving it again.
  • The Parmesan must go in off the heat or it can clump and turn stringy instead of melting into a smooth creamy finish.
03 -
  • Let the beef sit undisturbed for the first two minutes in the pan so it actually browns instead of steaming in its own juices.
  • Use the best Parmesan you can find because in a dish with so few ingredients every single one carries real weight.

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