Cheesy Penne Garlic Beef Butter (Print Version)
# Ingredients:
→ Pasta
01 -
225 grams penne pasta
→ Meat and Fats
02 -
1 tablespoon olive oil
03 -
450 grams ground beef
04 -
115 grams unsalted butter
→ Dairy
05 -
360 millilitres heavy cream
06 -
200 grams shredded mozzarella cheese
07 -
50 grams grated Parmesan cheese
→ Aromatics and Seasonings
08 -
4 cloves garlic, minced
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
0.5 teaspoon crushed red pepper flakes
12 -
0.5 teaspoon black pepper
13 -
1 teaspoon salt
14 -
15 grams fresh parsley, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook until al dente, about 9–11 minutes. Reserve 120 millilitres of the pasta water, then drain and set the pasta aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart as it cooks. Cook for 5–7 minutes until fully browned and no longer pink.
03 -
Add minced garlic to the browned beef and cook for 1–2 minutes, stirring frequently. Sprinkle in garlic powder, onion powder, crushed red pepper flakes, black pepper, and salt. Stir well and cook for an additional minute to toast the spices.
04 -
Reduce heat to medium-low. Add unsalted butter to the skillet and stir until melted. Pour in heavy cream and stir to combine. Allow the mixture to simmer gently for 3–4 minutes.
05 -
Add shredded mozzarella to the skillet, stirring until fully melted for a smooth, creamy sauce. Stir in grated Parmesan cheese and continue until sauce is thickened. Adjust consistency with reserved pasta water, one tablespoon at a time, if needed.
06 -
Add the cooked penne to the skillet and gently toss to coat with the cheese sauce. Remove from heat. Sprinkle chopped parsley on top and serve hot, garnished with extra Parmesan if desired.
# Notes:
01 -
Use freshly grated cheeses for optimal melt and flavour.
02 -
Reserved pasta water helps to adjust the sauce texture without diluting flavour.