What’s the best beef for creamy garlic butter pasta?

The best beef for creamy beef and garlic butter pasta is 80/20 ground beef . It provides the perfect balance of fat and flavor, creating a rich, savory base that blends beautifully with garlic butter and cream.

Can I use milk instead of cream?

You can, but it’s not ideal. Milk lacks the fat content needed for a thick, stable sauce. If you do use milk, add a bit of flour or cornstarch to help thicken the sauce, though the texture of your creamy beef and garlic butter pasta won’t be quite as velvety.

How do I prevent my garlic from burning?

Cook garlic over medium-low heat with butter and a splash of olive oil. Stir constantly and only sauté for 1–2 minutes. Burned garlic becomes bitter and can ruin the flavor of your creamy beef and garlic butter pasta .

Is garlic butter pasta kid-friendly?

Absolutely. Kids usually love the mild creaminess and savory beef. You can skip the red pepper flakes to keep the heat low. The familiar flavors in creamy beef and garlic butter pasta make it a family favorite.

How can I make this pasta spicier?

Add red pepper flakes while sautéing the garlic or stir in diced jalapeños with the ground beef. You can also finish with a dash of hot sauce for a spicier twist on creamy beef and garlic butter pasta .

Can I prepare this dish ahead of time?

Yes. You can cook and store the full dish in an airtight container for up to 3–4 days . Reheat gently on the stove with a splash of cream or broth to restore the texture of the creamy beef and garlic butter pasta .

Creamy Beef and Garlic Butter Pasta

Description

Cozy, creamy, and irresistibly rich, this Creamy Beef and Garlic Butter Pasta brings together juicy ground beef, aromatic garlic, and a luscious cream sauce that clings to every strand of pasta. Whether you’re feeding a hungry family or hosting dinner guests, this one-pan comfort meal is as easy as it is impressive. Fast enough for weeknights but special enough for occasions!

Ingredients

Scale

1 lb (450g) ground beef (80/20)
8 oz (225g) fettuccine or pasta of choice
3 tablespoons unsalted butter
6 cloves garlic, minced
1 tablespoon olive oil
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped

1/4 teaspoon red chili flakes (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta water.
Make Garlic Butter Base: In a large skillet over medium-low heat, melt butter with olive oil. Add garlic and sauté for 1–2 minutes until fragrant, not browned.
Brown the Beef: Increase heat to medium-high. Add ground beef and cook for 6–8 minutes, breaking it apart until browned. Season with salt and pepper.
Build the Sauce: Lower heat to medium-low. Stir in heavy cream and Parmesan. Mix until the cheese melts and sauce thickens. Add a splash of pasta water if needed for consistency.
Toss Pasta with Sauce: Add cooked pasta to the skillet and toss to coat. Simmer for 1–2 minutes to let flavors combine.
Finish and Serve: Turn off the heat. Sprinkle with fresh parsley and chili flakes (if using). Serve hot with garlic bread or a side salad.

Notes

Spicy Kick: Add jalapeños or more red pepper flakes for extra heat.
Low-Carb Swap: Use zucchini noodles or shirataki pasta instead of traditional pasta.
Extra Cheesy: Stir in shredded mozzarella or cheddar for extra gooeyness.
Storage Tips: Refrigerate leftovers for up to 4 days. Reheat on the stove with a splash of cream to restore texture.
Freezer Friendly: Freeze cooled pasta in an airtight container for up to 1 month. Thaw overnight and reheat gently.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch & Dinner
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 650 per serving
Fat: 42g
Carbohydrates: 38g
Protein: 28g