Creamy Parmesan Garlic Beef Bowtie Pasta

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
2. Brown the beef:
   Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
3. Add aromatics:
   Stir in the minced garlic and Italian seasoning. Cook for about 1 minute, until fragrant.
4. Make the sauce:
   Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and let the sauce thicken slightly, about 3–4 minutes.
5. Combine:
   Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Season with salt, black pepper, and red pepper flakes if desired.
6. Serve:
   Plate the pasta warm, garnished with chopped parsley and extra Parmesan cheese.

Variations:

• Swap in ground turkey or Italian sausage for a different flavor profile.
• Add spinach, sun-dried tomatoes, or mushrooms for extra color and nutrition.
• Use half-and-half instead of cream for a lighter sauce.

Tips:

• Deglaze the skillet with a splash of white wine after browning the beef to add depth.
• For an even creamier texture, stir in a tablespoon of cream cheese with the Parmesan.
• Reheat leftovers gently over low heat with a splash of milk to restore the creamy consistency.