(Serves 4)

  • 8 oz pasta (fettuccine, linguine, or penne)
  • 1 tbsp olive oil
  • 1 lb ground beef (80/20 for best flavor)
  • 4–5 cloves garlic, minced
  • ½ cup beef broth (or water)
  • 2 tbsp butter
  • ¼ cup fresh parsley, chopped
  • ½ tsp red pepper flakes (optional)
  • Salt & black pepper to taste
  • Optional: ½ cup grated Parmesan, 1 cup baby spinach, or sliced mushrooms

💡 Pro Tips:

  • Reserve ½ cup pasta water before draining it helps emulsify the sauce.
  • Don’t overcrowd the beef brown in batches for better flavor.
  • Use freshly minced garlic no powders!

Step-by-Step Instructions (Fast, Flavorful, Foolproof)

1. Cook the Pasta

  • Cook pasta in well-salted water until al dente.
  • Reserve ½ cup pasta water, then drain.

2. Brown the Beef

  • Heat olive oil in a large skillet over medium-high heat.
  • Add ground beef; cook until browned and no longer pink (5–6 mins). Drain excess fat if needed.
  • Push beef to the side. Add garlic and red pepper flakes; cook 30 seconds until fragrant.

3. Make the Garlic Butter Sauce

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