Name: Made This Beef And Garlic Parmesan Fettuccine For Dinner,
Yield: 4 servings
Ingredients: 1 lb ground beef; 12 oz fettuccine pasta; 4 tbsp unsalted butter; 4 cloves garlic, minced; 1/2 tsp red pepper flakes (adjust to taste); 1 tsp smoked paprika; Salt and pepper, to taste; 1/2 cup heavy cream; 1 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; Fresh parsley, chopped (for garnish); Cook the fettuccine pasta according to the package instructions. Drain and set aside.; In a large skillet, heat 2 tablespoons of butter over medium heat. Add the ground beef, season with salt, pepper, red pepper flakes, and smoked paprika. Cook, breaking up the beef with a spoon, until browned and cooked through, about 6-7 minutes. Remove the beef from the skillet and set aside.; In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.; Stir in the heavy cream, bring to a simmer, and cook for 2-3 minutes until slightly thickened.; Add the grated Parmesan and shredded mozzarella cheese. Stir until the sauce is smooth and creamy.; Return the cooked beef to the skillet and mix it in with the sauce.; Toss the cooked fettuccine pasta into the creamy beef and cheese sauce. Mix until the pasta is well coated.; Garnish with freshly chopped parsley and serve immediately.; Cooking Time: 25 minutes; Servings: 4; Calories: 550 per serving

You’ll Want to Make This Beef & Garlic Parmesan Fettuccine Like, Every Week

Okay, so ever have one of those days where you just need some serious comfort food? Like, I’m talking about a hug in a bowl? Well, I made this beef and garlic Parmesan fettuccine last night and OMG, it was everything I needed and more. Seriously, it’s like a cozy blanket for your stomach!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store together, shall we? Here’s the rundown of what you need:

– 1 lb ground beef (make sure it’s nice and fresh)
– 12 oz fettuccine pasta (that’s the good stuff)
– 4 tbsp unsalted butter (don’t skimp here)
– 4 cloves garlic, minced (because garlic is LIFE)
– 1/2 tsp red pepper flakes (you can totally adjust this if you’re not into the heat)
– 1 tsp smoked paprika (adds a nice depth, trust me)
– Salt and pepper (always!)
– 1/2 cup heavy cream (the richness is just *chef’s kiss*)
– 1 cup grated Parmesan cheese (go for the good stuff)
– 1/2 cup shredded mozzarella cheese (for that melty goodness)
– Fresh parsley for garnish (a must, for color and flavor)

So, you got all that? Just imagine the smell of garlic sautéing… *drool*.

So Here’s Why I Make This Constantly

Okay, real talk. I’ve made this dish like five times in the last month. Why? Because it’s super quick and ridiculously tasty. Plus, my roommate is obsessed with pasta, and I’m not one to deny someone their pasta happiness. The first time I made it, I was just trying to use up some stuff in the fridge, and then BOOM—total game changer! We were eating it straight out of the pan (not my proudest moment, but hey, no regrets). It’s become this go-to meal for movie nights, or just when I need to feel all warm and fuzzy inside.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, listen up! The secret to this dish is in how you handle the garlic. You gotta sauté it just until it’s fragrant — like, one minute tops! If you overdo it, it gets bitter and ruins the whole vibe, ya know? So, keep a close eye on it. Trust me, you’ll thank me later!

Don’t Mess This Up (My Top Tips)

1. Watch that garlic! Seriously, I’ve burned it before and the taste was just… no bueno.
2. Use a big skillet. You want space to toss that pasta and coat it in sauce, not cramped like a can of sardines.
3. Mix in the pasta with the sauce while it’s still hot! That way, it really absorbs all that creamy goodness. If it gets cold, the sauce just kinda sits there, and we don’t want that.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if you somehow have leftovers (which is a rarity), just store it in an airtight container in the fridge. It’ll be good for a couple of days, but honestly, reheat gently in a pan with a splash of milk or cream to revive it. Don’t nuke it in the microwave unless you want a sad, rubbery situation. We’re not about that life!

If You Liked This, You’ll Probably Like These Too

If you’re feeling this vibe, you might wanna try my one-pan lemon chicken or that creamy mushroom risotto I make every winter. Both are super comforting and equally delicious. Just saying!

So, what’s your go-to comfort food? I wanna hear all about it! 🍝✨

Made This Beef And Garlic Parmesan Fettuccine For Dinner,

Flavor-packed Made This Beef And Garlic Parmesan Fettuccine For Dinner, with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time

Cook Time

Total Time

Category: Dinner

Yield: 4 servings servings

Ingredients

1 lb ground beef

12 oz fettuccine pasta

4 tbsp unsalted butter

4 cloves garlic, minced

1/2 tsp red pepper flakes (adjust to taste)

1 tsp smoked paprika

Salt and pepper, to taste

1/2 cup heavy cream

1 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Cook the fettuccine pasta according to the package instructions. Drain and set aside.

In a large skillet, heat 2 tablespoons of butter over medium heat. Add the ground beef, season with salt, pepper, red pepper flakes, and smoked paprika. Cook, breaking up the beef with a spoon, until browned and cooked through, about 6-7 minutes. Remove the beef from the skillet and set aside.

In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.

Stir in the heavy cream, bring to a simmer, and cook for 2-3 minutes until slightly thickened.

Add the grated Parmesan and shredded mozzarella cheese. Stir until the sauce is smooth and creamy.

Return the cooked beef to the skillet and mix it in with the sauce.

Toss the cooked fettuccine pasta into the creamy beef and cheese sauce. Mix until the pasta is well coated.

Garnish with freshly chopped parsley and serve immediately.

Cooking Time: 25 minutes

Servings: 4

Calories: 550 per serving

Instructions

In a large skillet, heat 2 tablespoons of butter over medium heat. Add the ground beef, season with salt, pepper, red pepper flakes, and smoked paprika. Cook, breaking up the beef with a spoon, until browned and cooked through, about 6-7 minutes. Remove the beef from the skillet and set aside.