Ingredients
Scale
- 1 lb ground beef
- 12 oz fettuccine
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- In a large deep skillet or pot, cook ground beef over medium-high heat until browned; drain excess fat.
- Add garlic and cook 30 seconds until fragrant. <li id="instruction-step-3" stir in chicken broth and heavy cream, scraping up any browned bits.
- Add uncooked fettuccine, reduce heat to medium-low, cover and simmer for 12–14 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Stir in butter, parmesan, Italian seasoning, salt, and pepper until creamy.
- Garnish with parsley and serve immediately.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use lean ground beef.
- Optional add-ins: sautéed mushrooms, spinach, or roastedred peppers.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: One-pot cooking
- Cuisine: Italian-American
- Diet: Nonvegetarian
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 610 Kcal
- Sugar: 3 g
- Sodium: 790 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
