# Components:
→ Pasta and Proteins
01 - 12 ounces bowtie (farfalle) pasta
02 - 1 pound ground beef (80/20 preferred)
→ Sauce Components
03 - 2 cups Alfredo sauce
04 - 1 cup heavy cream
05 - 1/2 cup Parmesan cheese, grated
→ Seasonings
06 - 2 cloves garlic, minced
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon Italian seasoning
09 - Salt and black pepper, to taste
10 - 2 tablespoons fresh parsley, chopped
11 - 1/2 teaspoon red pepper flakes (optional)
# Method steps:
01 - Cook bowtie pasta in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water before draining.
02 - In a spacious skillet over medium heat, brown the ground beef while seasoning with salt, black pepper, and onion powder. Drain any excess fat if necessary.
03 - Add minced garlic and Italian seasoning to the cooked beef. Sauté for 1 minute until the mixture is aromatic.
04 - Lower heat and pour in Alfredo sauce, heavy cream, and grated Parmesan cheese. Stir thoroughly until the sauce reaches a smooth and creamy consistency.
05 - Add drained pasta to the skillet, tossing to coat evenly. If needed, add reserved pasta water gradually to loosen the sauce.
06 - Garnish with freshly chopped parsley and, if desired, red pepper flakes. Serve hot.
