Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Box grater (if grating your own cheese)
Step-by-Step Instructions
First, I get my pasta water salted and boiling in the large pot. I always salt it like the sea—it’s the only chance you get to season the pasta itself. While that comes to a boil, I start the sauce. In my large skillet, I cook the diced onion over medium heat until it’s soft and translucent, about 5 minutes. Then, I add the ground beef, breaking it up with my wooden spoon. Here’s a tip I learned: let the beef sit untouched for a minute or two to get a good sear on one side before breaking it up. That fond (the browned bits) at the bottom of the pan is pure flavor gold for our sauce.
Once the beef is fully cooked and no longer pink, I drain off any excess grease. Then, I stir in the minced garlic, Italian seasoning, paprika, a good pinch of salt, and several cracks of black pepper. I cook this for just one minute until the garlic is fragrant—any longer and it can burn and turn bitter. This is also when I drop the bowtie pasta into the boiling water to cook according to package directions for al dente.
Now, for the magic. I pour the heavy cream directly into the skillet with the beef. I let it come to a gentle simmer, not a rolling boil, and let it cook for about 5 minutes. It will thicken slightly. I’ve tried adding the cheese while the sauce is at a vigorous boil, and it seized up on me. So, trust me, reduce the heat to low before the next step. Off the heat, I stir in the freshly grated Parmesan cheese until it’s completely melted into a luscious, creamy sauce. I taste it and adjust the seasoning—this is crucial.
Finally, I drain the pasta, reserving about a cup of the starchy pasta water. I add the hot, drained bowties directly into the creamy beef sauce. I toss everything together, letting the pasta soak up that creamy goodness. If the sauce seems a bit too thick for my liking (it happens depending on the pasta brand), I splash in a little of that reserved pasta water, a tablespoon at a time, to loosen it to the perfect, silky consistency. The sauce should coat the back of a spoon beautifully.(See the next page below to continue…)