Creamy Cheesy Beef Fettuccine with Garlic Parmesan Sauce

Pasta

• 1 lb (450 g) fettuccine
• 1 tbsp kosher salt, for the pasta water

Seasoned beef

• 1 lb (450 g) ground beef, 80% to 85% lean
• 1 tbsp olive oil
• 1½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes

Garlic Parmesan cream sauce

• 3 tbsp (43 g) unsalted butter
• 5 garlic cloves, minced
• 1 tbsp (16 g) tomato paste
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) low-sodium chicken broth
• 1 cup (100 g) finely grated Parmesan, from a block
• ½ cup (120 ml) pasta cooking water, reserved

Melted cheese top

• 1½ cups (170 g) shredded low-moisture mozzarella, from a block

To finish

• ¼ cup chopped fresh parsley
• 2 tbsp (12 g) finely grated Parmesan, for sprinkling

1. Boil the fettuccineBoil the fettuccine in 4 quarts (4 L) of water with the salt, 1 minute short of the package time (usually 8 to 9 minutes). Scoop out 1 cup (240 ml) of the cooking water, then drain without rinsing. Heat the oven broiler to high with a rack 6 inches (15 cm) from the heat.The noodles are flexible but still firm in the center, because they finish in the sauce.⏱ 8 min timer, boil pasta
2. Brown the seasoned beefHeat the olive oil in a deep 12-inch skillet over medium-high heat. Add the beef, paprika, garlic powder, Italian seasoning, salt, pepper and red pepper flakes. Break the meat into small crumbles and cook 6 to 7 minutes until deeply browned with no pink. Spoon off all but 1 tbsp of the fat.Small, deeply browned crumbles with reddish seasoning clinging to them, and no pink left.⏱ 7 min timer, brown beef
3. Toast the garlic and tomato pasteLower the heat to medium and add the butter. When it melts, stir in the garlic and tomato paste and cook 1 minute, scraping up the browned bits, until fragrant and a shade darker.The butter turns a warm orange and the pan smells sweet and garlicky.
4. Simmer the cream saucePour in the cream and broth and simmer gently 4 minutes, stirring now and then, until it thickens slightly. Turn the heat to low and stir in the Parmesan a handful at a time until smooth. Do not boil after the cheese goes in.A smooth, pale orange cream sauce that coats a spoon, with no grainy cheese.⏱ 4 min timer, simmer
5. Toss the pasta and melt the cheeseAdd the fettuccine and ¼ cup (60 ml) of the pasta water and toss with tongs 1 to 2 minutes, adding more water a splash at a time until glossy. If your skillet is not oven-safe, move everything to a 9×13-inch (3-quart) baking dish. Scatter the mozzarella over the top and broil 2 to 3 minutes, until melted and spotted with gold.Glossy yellow-orange noodles coated in sauce, with a layer of stretchy melted cheese and beef showing through.⏱ 3 min timer, broil
6. Garnish and serveScatter the parsley over the melted cheese and sprinkle on the 2 tbsp Parmesan. Lift the noodles high with tongs to serve, so the cheese stretches and the beef falls through the ribbons.Parsley and tiny cheese flecks all over the top, with the noodles lifting in long, cheesy ribbons.

• Brown the beef properly. Let it sit for a minute between stirs, so it forms deep brown crumbles and not gray steamed meat. This is where the flavor starts.
• Keep the crumbles small. Break the meat up as it cooks so it tucks into the noodle ribbons like in the photo.
• Pull the pasta 1 minute early. It keeps cooking in the sauce and soaks up flavor instead of turning soft.
• Where the orange color comes from: paprika, a spoonful of tomato paste and the red pepper flakes tint the cream sauce. Without them the sauce would be pale white.
• Grate the cheese from blocks. Pre-shredded cheese contains anti-caking starch and can make the sauce grainy and the topping less stretchy.
• Add the Parmesan on low heat, a handful at a time. Boiling after the cheese goes in makes the sauce split.
• Loosen with pasta water. The sauce thickens fast as it stands. A splash of starchy water makes it glossy again, with no extra cream needed.
• Watch the broiler. The cheese goes from melted to burnt in under a minute. Pull it when it is melted and just spotted.
• Make it milder: leave out the red pepper flakes. The sauce keeps its color from the paprika.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, brown the beef in two batches and use a Dutch oven for the sauce and a large pot for the pasta.

Nutrition is an estimate per serving. Contains dairy and wheat.

Easy swaps

Italian sausage: use 1 lb (450 g) bulk Italian sausage in place of the beef, and cut the added salt in half.

Ground turkey or chicken: use 1 lb (450 g) with an extra 1 tbsp olive oil, and cook to 165°F (74°C).

Pasta: tagliatelle or pappardelle work in place of the fettuccine. Linguine works too.

Spicy: double the red pepper flakes or add ½ tsp cayenne to the beef.

Extra cheesy: use half mozzarella and half provolone for the topping.

Lighter: use half-and-half in place of the cream and keep the simmer very gentle so it does not split.

Add veggies: stir in 2 cups (60 g) baby spinach with the pasta until just wilted. They are not in the photo.

Make ahead: brown the beef up to 2 days ahead and keep it covered in the fridge. The cream sauce is best made fresh.

Storage and reheating

Fridge: cool within 2 hours, then keep in an airtight container for 3 to 4 days.

Reheat: warm in a skillet over low heat with a splash of milk or broth, stirring until creamy, to 165°F (74°C). Microwave in 1-minute bursts, stirring between each.

Freezer: cream sauces can split when thawed, so this is best eaten fresh. If you must freeze, freeze the cooked beef alone for up to 3 months.