Creamy Ground Beef Alfredo Pasta Recipe Is Fantastic (20 Minutes, 8 Ingredients) by Donna John

Chicken alfredo is one of my favorite Italian pasta dishes. However, my three freezers are full of ground beef, so ground beef recipes are always on my radar. One night when I was craving alfredo pasta, I had the idea to use ground beef instead of chicken breast. Amazing! This ground beef alfredo pasta recipe is rich, creamy and tastes like a million bucks. Another bonus? The high-protein dinner was on the table is 20 minutes. (Check out the health benefits of protein.)

You don't need many ingredients to make this Italian-inspired pasta recipe. Here is your short shopping list: pasta, ground beef, fresh garlic, dried Italian seasoning, heavy cream, Parmesan cheese, Italian cheese blend and butter. The simple recipe cooks up in abut 15 minutes. So quick and easy.

My husband said it reminded him of beef stroganoff. To me, it was tender ground beef in a sea of rich alfredo sauce. But I can see his point! 

Serve this budget recipe for dinner with your favorite side dishes. I always throw together a garden salad with my pasta dishes. Breadsticks would be a nice side, too.

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 8 ounces spaghetti noodles
• 1 pound ground beef
• 4 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1 cup heavy cream 
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Italian cheese blend or mozzarella
• 2 tablespoons butter

Here's how to make it: 

1. Cook the pasta according to package directions for al dente. Drain and set aside. (You can use any pasta for this recipe like fettuccine or linguine. You could even use short pasta like rotini, fusilli, bowties or shells. I didn't drain my pasta. I simply picked it out of the water with tongs, gave it a gentle shake and added it directly into the sauce.)
   
2. While the pasta cooks, brown the ground beef in a large skillet, about 4 to 5 minutes. Drain any fat.
   
3. Add the garlic and Italian seasoning. Cook, stirring, about 1 minute. Season with salt and black pepper.
   
4. Turn the heat to medium-low. Add the heavy cream, butter and both cheeses. (Instead of heavy cream, you could use evaporated milk. If you like a creamier pasta, use 1 1/4 to 1 1/2 cups of heavy cream. Start with 1 cup and add more until you reach desired creaminess. Recipe shown is made with 1 cup of heavy cream.)
   
5. Stir and cook until cheese has melted and sauce is creamy.
   
6. Add the pasta to the sauce. (For some spice, add crushed red pepper flakes.)
   
7. Stir to combine. Serve hot with more Parmesan cheese, if desired. (Sprinkle with a little parsley flakes for color.)
   
8. Store the paste in an airtight container in the fridge.
   

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