Creamy Alfredo Spaghetti with Garlic Parmesan Beef
Ingredients:
1 pound spaghetti
2 tablespoons olive oil
1.5 pounds ground beef
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper to taste
4 tablespoons butter
2 cups heavy cream
1 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
1 lemon, zested
1/2 cup reserved pasta water
Directions:
1. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add minced garlic, Italian seasoning, red pepper flakes (if using), garlic powder, and onion powder to the skillet with the beef. Season with salt and pepper. Cook for another 2-3 minutes, until fragrant.
4. In a separate large saucepan or skillet, melt butter over medium heat. Add heavy cream and bring to a simmer, stirring occasionally.
5. Reduce heat to low and stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Add the cooked spaghetti to the Alfredo sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
7. In a small bowl, combine chopped parsley, basil, sun-dried tomatoes, and lemon zest to make the gremolata.
8. Serve the creamy Alfredo spaghetti topped with the garlic parmesan beef and a generous sprinkle of the sun-dried tomato gremolata. Offer extra Parmesan cheese at the table.
Cooking Time: 25 minutes | Servings: 6 | Calories: Approximately 750