Ingredients
Method
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add butter and minced garlic to the skillet, cooking until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine, and let it simmer gently.
- Stir in Parmesan cheese, Italian seasoning, paprika, salt, and pepper until the sauce becomes smooth and creamy.
- Add the cooked pasta to the skillet and toss everything together until well coated.
- Let it cook for a couple of minutes so the sauce thickens and clings to the pasta.
- Sprinkle with parsley and red pepper flakes if desired, then serve warm.
Notes
Cook pasta just until al dente to prevent it from becoming too soft when mixed with the sauce.
Drain excess fat from the ground beef to keep the sauce from becoming greasy.
Keep the sauce on low to medium heat to avoid curdling the cream.
Use freshly grated Parmesan for the best texture and flavor.
If the sauce becomes too thick, add a splash of milk or broth to loosen it.
Stir continuously when adding cheese to ensure a smooth consistency.
Let the pasta sit for a few minutes before serving to allow the sauce to thicken.
Drain excess fat from the ground beef to keep the sauce from becoming greasy.
Keep the sauce on low to medium heat to avoid curdling the cream.
Use freshly grated Parmesan for the best texture and flavor.
If the sauce becomes too thick, add a splash of milk or broth to loosen it.
Stir continuously when adding cheese to ensure a smooth consistency.
Let the pasta sit for a few minutes before serving to allow the sauce to thicken.