Description
A rich and creamy Pepper Ground Beef Fettuccine recipe that combines tender ground beef with a luscious cream and Parmesan sauce, perfectly tossed with al dente fettuccine. This savory dish is seasoned with black pepper and a hint of heat from crushed red pepper flakes, making it a delicious and satisfying meal for any night of the week.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, finely diced
- 3 cloves garlic, minced
Seasonings and Sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper (more to taste)
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook the pasta: Cook the fettuccine according to the package directions until al dente. Drain the pasta, reserving some of the pasta water to use later for adjusting the sauce consistency.
- Brown the beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook while breaking it apart with a spatula until it is browned and cooked through.
- Sauté aromatics: Add the finely diced onion and minced garlic to the skillet with the beef. Cook until the onion becomes softened and translucent, allowing the garlic to become fragrant.
- Season and simmer: Season the mixture with salt, freshly ground black pepper, and optional crushed red pepper flakes for some heat. Stir in the beef broth and allow the mixture to simmer gently for a few minutes, which enhances the flavors and slightly reduces the liquid.
- Add cream sauce components: Reduce the heat to low and mix in the heavy cream and Worcestershire sauce. Simmer the sauce until it thickens slightly, creating a rich, creamy base.
- Toss pasta with sauce: Add the drained fettuccine to the skillet and sprinkle the grated Parmesan cheese over it. Toss to combine well, adding reserved pasta water as needed to achieve a smooth and creamy sauce coating the pasta.
- Finish and garnish: Taste the dish and adjust seasoning with more salt or pepper if necessary. Garnish with freshly chopped parsley and serve immediately, with extra Parmesan cheese on the side.
Notes
- Reserving pasta water is key to achieving a creamy, silky sauce without making it too thick or dry.
- For a spicier version, increase the amount of crushed red pepper flakes.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Freshly grated Parmesan cheese will melt better and add more flavor than pre-grated options.
- This recipe is best served fresh; leftovers can be reheated gently with a splash of milk or cream to restore creaminess.