Ingredients
Scale
- 1 pound of beef mince or ground beef
- 12 oz of your favorite pasta (penne, fusilli, or spaghetti)
- 1 cup of heavy cream or Greek yogurt for a healthier option
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Gather all ingredients by chopping the onion, mincing garlic, and grating Parmesan cheese. Bring a large pot of water to a boil.
- Cook pasta in boiling salted water until al dente as per package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Season with salt and pepper.
- Add chopped onion and minced garlic to the skillet. Sauté until fragrant and translucent.
- Pour in heavy cream or Greek yogurt, stirring continuously. Add grated Parmesan cheese and stir until the sauce becomes creamy and heated through.
- Add cooked pasta to the skillet with the beef and sauce. Toss gently to coat evenly. Adjust seasoning if needed.
- Garnish with chopped parsley or basil. Serve hot with your preferred sides.
Notes
- For a lighter version, substitute heavy cream with Greek yogurt.
- Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
- Vegan option: replace beef with plant-based ground meat and use coconut cream instead of dairy.
- Ensure not to overcook the pasta to keep it al dente for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
