Description
Ground Beef Alfredo is a creamy, mouthwatering dish featuring lean beef and a rich parmesan sauce, making it a quick and satisfying meal for any day.
Ingredients
Scale
- 1 pound ground beef 85–90% lean
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Pinch red pepper flakes
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk room temp
- 1 cup heavy cream
- 1 ¼ cups freshly grated Parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper or white pepper
- Pinch nutmeg
- 12 ounces fettuccine or any long pasta form
- Reserved pasta water
Instructions
- In a large pot, boil salted water for the pasta. Reserve ½ cup of the pasta water before draining the fettuccine.
- In a large skillet over medium-high heat, cook the ground beef, breaking it up as it cooks. Once browned, add garlic and spices, stirring for one minute. Drain excess fat if necessary, leaving some for flavor, then set the beef aside.
- In the same pan, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes without browning it. Gradually whisk in the milk and stir until it begins to thicken. Add the cream and stir to combine, simmering gently for 3 minutes until thickened.
- Lower the heat and stir in the grated Parmesan, salt, black pepper, and nutmeg until smooth and creamy. If it’s too thick, add a splash of reserved pasta water to reach your desired consistency.
- Add the cooked beef back into the sauce and mix in the drained fettuccine. Toss until the pasta is evenly coated and glossy, adjusting the consistency with more reserved pasta water if needed.
Notes
Feel free to adjust the spices to suit your taste.
Make sure to use freshly grated Parmesan for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 23g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg