Beef and Bowtie Pasta with Alfredo Sauce

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Beef and Bowtie Pasta with Alfredo Sauce is a comforting fusion of tender beef cubes, perfectly cooked bowtie pasta, and a rich, creamy Alfredo sauce that wraps every bite in indulgent flavor. The butter and cream base of the sauce is balanced with Parmesan cheese, bringing a savory depth that pairs beautifully with the hearty beef. Each forkful offers a satisfying mix of texture—from the soft yet slightly firm pasta to the juicy chunks of beef—making it a dish that feels both hearty and elegant.

This dish is perfect for weeknights when you want something filling yet refined, or for special gatherings when you’d like to impress without spending all day in the kitchen. Its velvety sauce clings to the pasta’s ridges, ensuring every piece is coated in flavor, while the beef adds a meaty richness that turns this into a complete meal. Whether served on its own or with sides, it’s a warm, crowd-pleasing recipe that delivers comfort in every bite.

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Why You’ll Love This Beef and Bowtie Pasta with Alfredo Sauce

• Balanced Indulgence – Rich and creamy, yet complemented by the savory depth of beef.
• Quick Comfort – Perfect for busy weeknights without sacrificing flavor.
• Versatile – Works well as a stand-alone dish or paired with sides for a full dinner.
• Family-Friendly – A flavor combination that appeals to kids and adults alike.
• Restaurant-Quality at Home – Impress guests with minimal effort.

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Preparation Phase & Tools to Use for Beef and Bowtie Pasta with Alfredo Sauce (and the Importance of Each Tool)

Making this dish a success begins with having the right equipment. Here’s what you’ll need:

• Large Pot – Essential for boiling the bowtie pasta evenly without overcrowding, ensuring a perfect al dente texture.
• Deep Skillet or Sauté Pan – Ideal for browning the beef cubes evenly and later combining them with the sauce and pasta.
• Wooden Spoon or Silicone Spatula – Perfect for stirring without scratching non-stick surfaces, and for gently folding pasta into the sauce.
• Colander – Ensures pasta drains completely, preventing excess water from diluting the Alfredo sauce.
• Chef’s Knife and Cutting Board – Necessary for cutting the beef into even chunks for uniform cooking.
• Measuring Cups & Spoons – Precision matters for achieving the right creaminess in the Alfredo sauce.

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Preparation Tips

• Salt Your Pasta Water Generously – This is your first opportunity to infuse flavor into the pasta itself.
• Cut Beef Evenly – Similar-sized cubes ensure even cooking and a better mouthfeel.
• Don’t Overcrowd the Pan – When browning beef, give each piece space so it sears rather than steams.
• Save a Cup of Pasta Water – This can be used to adjust the consistency of your sauce later.
• Warm Cream Before Adding – Prevents curdling and keeps the sauce silky smooth.

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Ingredients for Beef and Bowtie Pasta with Alfredo Sauce

• 12 oz (340 g) bowtie pasta (farfalle)
• 1 lb (450 g) beef sirloin or stew meat, cut into bite-sized cubes
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup whole milk (optional, to lighten the sauce)
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

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Step 2: Brown the Beef

Heat olive oil in a deep skillet over medium-high heat. Add the beef cubes in a single layer and season with salt and pepper. Sear for 2–3 minutes on each side until browned but still tender inside. Remove the beef from the skillet and set aside.

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Step 3: Make the Alfredo Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring gently. Reduce heat to low and slowly whisk in Parmesan cheese until fully melted and smooth.

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Step 4: Combine Pasta, Beef, and Sauce

Add the cooked pasta and browned beef back into the skillet. Toss gently to coat everything in the Alfredo sauce. If the sauce feels too thick, add a splash of the reserved pasta water until desired consistency is reached.

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Step 5: Finish and Serve

Sprinkle with Italian seasoning and chopped parsley. Serve hot, with extra Parmesan on the side for those who want an extra cheesy kick.

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Notes

• Using freshly grated Parmesan (instead of pre-shredded) makes the sauce smoother and more flavorful.
• For extra depth, sear the beef in a small amount of butter along with olive oil.
• If you want a lighter version, substitute half of the heavy cream with milk, but reduce heat to avoid curdling.

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Watch Out for These Mistakes While Cooking

• Overcooking the Pasta – It will continue to cook slightly when mixed with the sauce, so aim for just al dente.
• Skipping the Pasta Water – This starchy liquid helps the sauce cling better and reach the perfect consistency.
• Adding Cold Cream to the Pan – Sudden temperature changes can cause separation or curdling.
• Overcrowding the Beef – This traps steam and prevents a good sear, leaving the meat less flavorful.
• Letting the Sauce Boil – Alfredo sauce should be gently heated, never boiled, to stay creamy.

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What to Serve With Beef and Bowtie Pasta with Alfredo Sauce

8 Recommendations

1. Garlic Bread – Crispy on the outside, soft inside, perfect for soaking up leftover sauce.
2. Caesar Salad – Crisp romaine, creamy dressing, and Parmesan complement the pasta’s richness.
3. Steamed Broccoli – Adds a fresh, green balance to the creamy pasta.
4. Roasted Asparagus – Lightly seasoned with olive oil, salt, and pepper for a simple side.
5. Caprese Salad – Tomato, mozzarella, and basil add brightness to the meal.
6. Bruschetta – Fresh tomato and basil topping offers a tangy contrast.
7. Grilled Zucchini – Smoky, tender slices that pair beautifully with the beef.
8. Red Wine – A medium-bodied red like Merlot or Cabernet Sauvignon enhances the beef flavors.

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Storage Instructions

Allow leftovers to cool completely before storing. Place in an airtight container and refrigerate for up to 3–4 days. When reheating, use a low-heat setting on the stovetop or microwave, adding a splash of milk or cream to revive the sauce’s creamy texture. For longer storage, freeze portions in freezer-safe containers for up to 2 months, thawing overnight in the refrigerator before reheating.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: ~640 kcal
• Protein: 33 g
• Carbohydrates: 52 g
• Fat: 33 g
• Saturated Fat: 18 g
• Cholesterol: 125 mg
• Sodium: 580 mg
• Fiber: 3 g
• Sugar: 4 g

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Frequently Asked Questions

1. Can I use a different pasta shape?

Yes, penne, fettuccine, or rigatoni work well since they hold sauce effectively.

2. What’s the best cut of beef for this recipe?

Sirloin is ideal for tenderness and flavor, but ribeye or tenderloin can make it even more luxurious.

3. Can I make this ahead of time?

You can cook the pasta and beef in advance, then prepare the sauce fresh when serving for the best texture.

4. How can I make it healthier?

Swap half the cream with milk, use whole wheat pasta, and add extra vegetables like spinach or broccoli.

5. Will store-bought Alfredo sauce work?

Yes, but making it fresh offers better flavor and creaminess. If using store-bought, choose a high-quality brand.

6. Can I make this dish without dairy?

Yes, you can use dairy-free cream alternatives and vegan Parmesan substitutes for a similar texture and taste.

7. How do I keep the beef tender?

Avoid overcooking and sear quickly over medium-high heat to lock in juices.

8. Can I add mushrooms?

Absolutely—sautéed mushrooms pair wonderfully with beef and Alfredo sauce.

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Conclusion

Beef and Bowtie Pasta with Alfredo Sauce is the kind of dish that effortlessly bridges the gap between casual comfort food and elegant dining. The creamy, cheesy sauce envelops every piece of pasta, while the seared beef brings satisfying richness. With simple ingredients, flexible customization, and quick prep time, it’s a recipe that deserves a spot in your weeknight rotation and your special occasion menu alike.

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