It was one of those hectic weeknights where dinner felt like a chore, not a joy. I craved something deeply comforting, rich, and satisfying without spending hours at the stove. I started browning some beef and onions, and the moment I poured the heavy cream into that savory foundation, my entire kitchen filled with the most incredible aroma—a warm, toasty, and profoundly creamy scent that promised pure comfort. This Creamy Beef and Bowtie Pasta is that magical, one-skillet wonder I stumbled upon. It’s become my go-to for turning an ordinary Tuesday into something special, a dish that never fails to gather my family around the table with happy anticipation..
Ingredients
- 1 lb (450g) lean ground beef (I use 85/15)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups (480ml) heavy cream
- 1 cup (100g) grated Parmesan cheese, plus more for serving
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika (trust me, don’t skip this!)
- Salt and freshly ground black pepper, to taste
- 12 oz (340g) dry bowtie (farfalle) pasta
- Fresh parsley, chopped, for garnish (optional but recommended)
I’ve learned that the quality of your Parmesan makes a huge difference here. The pre-grated stuff in a canister often contains anti-caking agents that can make your sauce grainy. Taking two minutes to grate a block yourself results in a silky, perfectly melted sauce. Also, while you can use a lower-fat beef, I find 85/15 gives the best flavor without being greasy—just drain any excess fat after browning. The paprika isn’t for heat; it adds a subtle depth and beautiful color that rounds out the whole dish.(See the next page below to continue…)