Creamy Parmesan Garlic Beef Bowtie Pasta

Hey y'all! If you crave twirl-worthy comfort, this Creamy Parmesan Garlic Beef Bowtie Pasta brings tender beef, bouncy farfalle, and a silky, garlicky Parmesan sauce together in one dreamy skillet. It’s hearty enough for Sunday supper, quick enough for busy weeknights, and fancy-feeling for date night. Let’s get cooking!

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Yield: 6 servings

Why You'll Love This Creamy Parmesan Garlic Beef Bowtie Pasta

• Weeknight-fast: a comforting, from-scratch pasta ready in about 40 minutes.
• Restaurant-level creaminess with simple pantry staples and fresh Parmesan.
• Balanced flavor: savory beef, sweet onions, and a garlicky, nutty Parmesan finish.
• Kid-friendly yet company-worthy, with easy options to make it spicy or veggie-packed.
• Reheats beautifully with a splash of milk for lunch the next day.

Ingredients

• 12 ounces bowtie (farfalle) pasta
• 1 tablespoon kosher salt (for pasta water)
• 1 pound ground beef (85/15)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced (about 1 cup)
• 5 cloves garlic, minced (about 2 tablespoons)
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons all-purpose flour
• 1 cup low-sodium beef broth
• 1 cup heavy cream
• 1 cup whole milk
• 1 ¼ cups freshly grated Parmesan cheese (about 3.75 ounces)
• 1 teaspoon Dijon mustard (optional, for extra emulsion)
• ½ teaspoon Italian seasoning
• ½ teaspoon paprika (optional)
• 1 to 1 ½ teaspoons kosher salt, divided (to taste)
• ½ teaspoon freshly ground black pepper
• ½ cup reserved pasta water
• ¼ cup chopped fresh parsley
• Zest of ½ lemon (optional, for brightness)

How to Make Creamy Parmesan Garlic Beef Bowtie Pasta

Step 1: Boil the bowties for the garlic-Parmesan pasta

1. Bring 4 quarts of water to a rolling boil. Add 1 tablespoon kosher salt.
2. Add the bowtie pasta and cook for 10–11 minutes (or per package) until al dente.
3. Before draining, reserve ½ cup pasta water. Drain and set pasta aside.

Step 2: Brown the beef until deeply flavorful

1. While pasta cooks, heat a large 12-inch skillet over medium-high heat. Add olive oil and ground beef.
2. Cook, breaking up meat, for 6–7 minutes until browned and cooked through. Drain excess fat if needed.
3. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Transfer beef to a plate.

Step 3: Build the creamy garlic Parmesan sauce

1. Return the skillet to medium heat. Add butter and onion; cook 3–4 minutes until translucent.
2. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant.
3. Sprinkle in flour and cook 60 seconds, stirring, to form a blond roux.
4. Whisk in beef broth slowly, scraping up browned bits; simmer 1–2 minutes.
5. Pour in heavy cream and milk. Add Italian seasoning, paprika, remaining salt, and pepper.
6. Bring to a gentle simmer over medium-low for 5–7 minutes until slightly thickened and glossy.
7. Reduce heat to low. Stir in Parmesan and Dijon until fully melted and smooth, 1–2 minutes. Do not boil.

Step 4: Toss pasta with beef and Parmesan cream

1. Return the browned beef and any juices to the skillet.
2. Add drained bowties and ¼ cup reserved pasta water; toss 1–2 minutes over low heat to emulsify.
3. If needed, add more pasta water, 1 tablespoon at a time, until the sauce clings luxuriously.

Step 5: Finish the Creamy Parmesan Garlic Bowtie Pasta

1. Stir in parsley and lemon zest. Taste and adjust seasoning.
2. Serve hot with extra Parmesan and a crack of black pepper.

Notes & Tips

• Salt your pasta water well: it should taste like the sea to season the noodles from within; here we use about 1 tablespoon per 4 quarts of water (why salting matters).
• For food safety, ground beef should be cooked thoroughly; learn more from the USDA (ground beef safety).
• Freshly grated Parmesan melts smoother than pre-shredded (which can contain anti-caking agents).

Variations on This Creamy Parmesan Garlic Beef Bowtie Pasta

• Mushroom-Spinach: Sauté 8 ounces sliced cremini with the onions; fold in 2 cups baby spinach at the end until wilted.
• Spicy Cajun: Swap Italian seasoning for 1–1 ½ teaspoons Cajun seasoning and add ½ teaspoon extra red pepper flakes.
• Lighter Cream: Use 1 ½ cups half-and-half instead of cream + milk, and whisk 2 teaspoons cornstarch into the broth before simmering.

Required Equipment for Creamy Parmesan Garlic Bowtie Pasta

• 4–6 quart pot for boiling pasta
• 12-inch deep skillet or sauté pan
• Colander
• Wooden spoon or spatula and tongs
• Measuring cups and spoons
• Fine grater or microplane for Parmesan and lemon zest
• Whisk

Storage & Reheating

• Refrigerate: Cool completely, then store in an airtight container for 3–4 days.
• Reheat: Warm gently on the stovetop over low heat with a splash of milk or broth, 3–5 minutes, stirring until creamy. Microwave in 60–90 second bursts, stirring between.
• Freeze: Sauce may separate slightly, but it works in a pinch. Freeze up to 2 months; thaw overnight in the fridge and reheat gently with added cream or milk.

Serving Suggestions for Creamy Parmesan Garlic Beef Bowtie Pasta

• Crisp green salad with lemon vinaigrette or Caesar salad.
• Roasted broccoli or garlic green beans.
• Garlic bread or warm focaccia for swiping up the luscious sauce.
• Pair with a medium-bodied red like Chianti or a sparkling water with lemon.

Pro Tips for Ultra-Creamy Parmesan Garlic Pasta

• Emulsify: Toss pasta, beef, and sauce together over low heat with a splash of starchy water so the sauce clings to every bowtie (finishing pasta like a chef).
• Low and slow: After adding cream and Parmesan, keep heat low to prevent breaking or graininess.
• Grate fine: Finely grated Parmesan melts fastest and gives the sauce its silken body.

FAQ: Creamy Parmesan Garlic Beef Bowtie Pasta

Can I use another pasta shape? Absolutely—penne, rigatoni, rotini, or shells all hold the creamy sauce well. Adjust cook time per package.

Can I substitute half-and-half for heavy cream? Yes. For similar body, use 1 ½ cups half-and-half and add 2 teaspoons cornstarch to the broth before simmering.

Can I make it gluten-free? Use gluten-free pasta and swap the flour with 2 teaspoons cornstarch whisked into the cold broth; simmer until thickened.