Ingredients
- 1 pound ground beef
- 8 ounces pasta (fettuccine, penne, or shells)
- 1 cup heavy cream
- 4 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
- 1 onion, diced
- 1 teaspoon dried Italian seasoning or fresh parsley
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Pasta water (reserved)
Instructions
- Cook your pasta in salted boiling water until al dente. Remember to reserve some pasta water to incorporate later!
- Heat a large skillet over medium-high heat; cook the ground beef until browned. Drain excess fat if necessary.
- Add diced onions and minced garlic to the skillet, stirring until the onions become translucent and fragrant.
- Toss in sliced mushrooms, cooking until they’re tender and have released their moisture.
- Pour in the heavy cream and bring to a gentle simmer. Add parmesan cheese and stir until melted and smooth.
- Season with salt, pepper, and herbs to taste. If the sauce is too thick, stir in a bit of reserved pasta water to reach your desired consistency.
- Combine the drained pasta with the creamy sauce, ensuring each piece is coated beautifully.
- Serve hot, garnishing with additional parmesan and fresh herbs.
Notes
Add red pepper flakes for heat if desired. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian