Ingredients
Equipment
Method
- Cook the pasta according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.
- While the pasta cooks, season the ground beef with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Brown the beef in a large skillet over medium heat. Drain off any excess fat. Remove the beef from the skillet and set it aside.
- Add the olive oil to the same skillet. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic burn.
- Pour in the beef broth and bring it to a simmer. Cook for 2 to 3 minutes, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low. Stir in the heavy cream, remaining salt, and pepper. Let the sauce warm through for 1 minute.
- Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Return the cooked ground beef to the skillet. Add the drained pasta and toss everything together until the pasta is evenly coated with the sauce.
- Serve immediately.
Notes
If you do not have heavy cream, you can substitute it with half-and-half, though the sauce will be slightly thinner. For a richer flavor, use fresh garlic instead of jarred minced garlic.