Name: Garlic Butter Parmesan Spaghetti with Savory Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz spaghetti; 1 tablespoon olive oil; 1 lb ground beef; 4 tablespoons unsalted butter; 6 cloves garlic, minced; 1/2 teaspoon crushed red pepper flakes (optional); 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; Salt and black pepper to taste; Additional grated Parmesan for topping

A hearty and indulgent pasta dish, this Garlic Butter Parmesan Spaghetti with Savory Beef brings together tender strands of spaghetti coated in a rich garlic butter sauce, savory ground beef, and a generous dusting of parmesan cheese. It’s a satisfying dinner I like to whip up when I want something comforting yet quick.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between ease and flavor. It’s one of those meals that feels fancy enough to serve to guests but is simple enough for a busy weeknight. The garlic butter sauce is silky and flavorful, the parmesan gives it that cheesy umami depth, and the beef makes it extra satisfying. Plus, it only takes about 30 minutes from start to finish, which means I can have a delicious, home-cooked dinner on the table without much hassle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti

1 tablespoon olive oil

1 lb ground beef

4 tablespoons unsalted butter

6 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes (optional)

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

Salt and black pepper to taste

Additional grated Parmesan for topping

Directions

I start by cooking the spaghetti according to the package instructions until it’s al dente. Then I drain it and reserve about 1/2 cup of the pasta water for later.

In a large skillet, I heat the olive oil over medium heat. I add the ground beef and cook it until it’s browned, breaking it apart with a spoon. I season it with salt and black pepper, then remove it from the skillet and set it aside.

Using the same skillet, I melt the butter over medium-low heat. I add the minced garlic and red pepper flakes (if I want a little heat) and cook for about 1-2 minutes until it’s fragrant.

I return the cooked beef to the skillet and stir it into the garlic butter mixture.

Next, I add the cooked spaghetti, reserved pasta water, and grated Parmesan. I toss everything together until the spaghetti is coated in a creamy, cheesy sauce.

Then I take it off the heat and stir in the chopped parsley.

I like to serve it hot with extra Parmesan and a sprinkle of fresh parsley on top.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 520 kcal per serving

Variations

I sometimes swap ground beef for ground turkey or Italian sausage for a different twist.

For a veggie boost, I like adding sautéed spinach, mushrooms, or bell peppers to the skillet before tossing in the pasta.

When I want a creamier version, I stir in a splash of heavy cream or a dollop of cream cheese along with the pasta water.

If I need a gluten-free option, I simply use gluten-free spaghetti and double-check that my Parmesan is compliant.

Storage/Reheating

To store leftovers, I place them in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I warm it gently on the stove over low heat with a splash of water or broth to loosen the sauce. I’ve also reheated it in the microwave for a quick lunch, stirring halfway through to heat it evenly.

Related Recipes:

Homemade Spaghetti

FAQs

How can I prevent the pasta from getting dry when reheating?

I like to add a splash of pasta water, broth, or even milk when reheating. It helps bring the sauce back to life and keeps the spaghetti creamy.

Can I make this dish ahead of time?

Yes, I’ve made this ahead and stored it in the fridge. I just wait to add the fresh parsley until serving so it keeps its flavor and color.

What’s the best type of Parmesan to use?

I prefer using freshly grated Parmesan from a block—it melts better and gives a richer flavor than the pre-shredded kind.

Can I use another type of pasta?

Absolutely. I’ve made this with linguine, fettuccine, and even penne. Any pasta that holds onto the sauce works well.

Is this recipe spicy?

Only slightly, and that’s if I include the red pepper flakes. It’s easy to adjust by leaving them out if I want it mild.

Conclusion

This Garlic Butter Parmesan Spaghetti with Savory Beef is one of those reliable, feel-good meals I keep coming back to. It’s rich, satisfying, and comes together with pantry staples I usually have on hand. Whether I’m feeding my family or just craving a comforting bowl of pasta, this recipe never lets me down.

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