Description

This Ground Beef Alfredo is a delightful dish featuring tender fettuccine coated in a creamy, flavorful sauce made with ground beef, garlic, and Parmesan. It’s an easy, comforting meal that’s perfect for a quick weeknight dinner.

Ingredients

Scale

1 pound ground beef 85–90% lean
1 Tablespoon olive oil
3 cloves garlic minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Italian seasoning
Pinch red pepper flakes
3 Tablespoons butter
3 Tablespoons all-purpose flour
2 cups whole milk room temp
1 cup heavy cream
1 ¼ cups freshly grated Parmesan NOT pre-shredded
½ teaspoon salt
¼ teaspoon black pepper or white pepper
Pinch nutmeg
12 ounces fettuccine or any long pasta form
Reserved pasta water

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Instructions

Boil pasta in well-salted water and reserve ½ cup of pasta water before draining.
In a large skillet over medium-high heat, cook the ground beef, breaking it up well. Once browned, add garlic and spices, stirring for one minute. If greasy, drain excess fat, leaving a little for flavor. Remove beef from the pan.
In the same pan, melt butter over medium heat and whisk in flour. Cook for 1 to 2 minutes without browning. Gradually whisk in the milk and stir until it thickens. Add cream and stir to combine, simmer gently for 3 minutes until thickened.
Lower the heat and stir in grated Parmesan, salt, black pepper, and nutmeg until smooth and silky. If too thick, add a splash of pasta water.
Return beef to the skillet and add drained pasta. Toss until coated and glossy, adjusting consistency with reserved pasta water as needed.

Notes

For a richer flavor, you can use a higher-fat ground beef.
Always reserve pasta water before draining, as it helps adjust sauce consistency later.
Feel free to add vegetables, such as spinach or mushrooms, for extra nutrition.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 4g
Sodium: 800mg
Fat: 44g
Saturated Fat: 24g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 2g
Protein: 32g
Cholesterol: 120mg