Garlic Butter Beef Bowtie Pasta: Easy 30-Minute Dinner Step-by-step instructions

Before you start

Before you begin cooking, gather and measure all of your ingredients to ensure a smooth cooking process. Fill a large pot with water and set it on the stove to boil for the pasta.

Chop the fresh garlic cloves finely and shred the cheddar cheese from the block. Having your heavy cream, butter, and seasonings measured and ready by the stovetop will prevent the garlic from burning while you search for ingredients.

Instructions

Boiling the Pasta

1. 1Boil the Pasta
   Bring a large pot of water to a rolling boil. Add the bowtie pasta and cook according to the package instructions until al dente, which usually takes about 10 to 12 minutes. Drain the cooked pasta in a colander, reserving a half cup of the starchy pasta water, and set aside.
   Look for The pasta should be tender but still have a slight bite in the center.
   Tip Do not rinse the pasta after draining, as the surface starch helps the sauce cling to it.

By the end of this phase, the bowtie pasta should be cooked to a perfect al dente texture. The water should be drained completely, but the pasta will remain warm and slightly glossy from its natural starch.

You will smell the clean, wheaty aroma of freshly boiled pasta, and the farfalle should hold its shape beautifully without being mushy or overly soft.

Searing the Beef

2. 2Sauté Garlic in Butter
   In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly to prevent burning, until the garlic is fragrant and lightly golden.
   Look for The butter should be foaming and the garlic should release a strong aroma.
   Tip Keep the heat at medium to avoid burning the butter or garlic.
3. 3Brown and Season the Beef
   Add the lean ground beef to the skillet with the garlic butter. Season with Italian seasoning. Cook, breaking the meat apart with a wooden spoon, for 6 to 8 minutes until the beef is fully browned and reaches a safe internal temperature of 160°F (71°C). Drain any excess grease if necessary.
   Look for The beef should no longer be pink and should be deeply browned.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Let the beef sear for a minute before stirring to get a nice crust on the meat.

At this point, the kitchen will be filled with the rich, savory aroma of garlic browning in butter. The ground beef should be completely browned with no trace of pink, reaching a safe internal temperature of 160°F (71°C). The meat will sizzle gently in the skillet, surrounded by a flavorful, glistening garlic butter sauce.

Creating the Sauce and Combining

4. 4Simmer the Cream and Melt the Cheese
   Reduce the heat to medium-low and pour the heavy cream into the skillet with the browned beef, stirring to combine. Bring the mixture to a gentle simmer, then gradually stir in the shredded cheddar cheese until it melts completely into a smooth, glossy sauce.
   Look for The sauce should be uniform, thick, and bubbly.
   Tip Add the cheese in handfuls to ensure it melts smoothly without clumping.
5. 5Toss Pasta in Sauce
   Add the drained bowtie pasta to the skillet. Gently toss the pasta in the rich cheese sauce until every piece of farfalle is thoroughly coated. If the sauce is too thick, stir in a splash of the reserved pasta water to reach your desired consistency, then serve immediately.
   Look for The pasta should be fully coated in a glossy, creamy sauce.
   Tip Serve immediately while the cheese is still warm and melty.

At the final checkpoint, the heavy cream and melted cheddar cheese will have transformed into a thick, velvety sauce that bubbles gently. The bowtie pasta is thoroughly folded in, completely coated in the glossy, golden cheese sauce. The dish should look incredibly creamy and cohesive, with the seasoned beef evenly distributed throughout the pasta.

Common mistakes

One of the most common mistakes is burning the garlic, which can happen very quickly if the heat is too high or if it is left unattended. Keep your burner on medium heat and stir the garlic constantly.

Another frequent error is using pre-shredded cheese, which often results in a grainy, clumpy sauce due to the added starches. Always shred your cheese fresh from a block for a perfectly smooth, velvety texture.

How to tell it’s done

To ensure the ground beef is completely safe to eat, it must be cooked to an internal temperature of 160°F (71°C) using a digital meat thermometer.

Visually, the meat should be entirely brown with no pink remaining, and any excess moisture should have evaporated. The pasta is done when it is tender but still offers a slight resistance when bitten, ensuring it holds up in the heavy cream sauce.

• Ground meat: 160°F (71°C) in the thickest part