Creamy Ground Beef Alfredo

INGREDEINTS

For the Ground Beef

• 1 pound ground beef 85-90% lean
• 1 tablespoon olive oil
• 3 garlic cloves minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• 1 pinch red pepper flakes

For the Alfredo Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk room temperature
• 1 cup heavy cream
• 1¼ cups freshly grated Parmesan cheese
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or white pepper
• 1 pinch ground nutmeg

For the Pasta

• 12 ounces dry fettuccine or other long pasta
• ½ cup reserved pasta cooking water as needed
• Optional: Fresh parsley and additional Parmesan cheese for garnish

DIRECTIONS

1. Bring a large pot of well-salted water to a boil. Add 12 ounces of fettuccine or your preferred pasta. Cook according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef. Using a wooden spoon or spatula, break the beef into small crumbles. Cook for approximately 6-8 minutes until browned and fully cooked.
3. Once the beef is browned, add: 3 minced garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon Italian seasoning, and 1 pinch red pepper flakes. Stir everything together and cook for approximately 1 minute until the garlic becomes fragrant. If the skillet contains excess grease, drain most of it, leaving a small amount for flavor. Transfer the cooked ground beef to a plate and set aside.
4. Reduce the heat to medium. In the same skillet, melt 3 tablespoons of unsalted butter. Once the butter has melted, sprinkle in 3 tablespoons of all-purpose flour. Whisk continuously for approximately 1-2 minutes. You want the flour to cook without turning brown. This mixture will help thicken the Alfredo sauce.
5. Slowly pour in 2 cups of room-temperature whole milk while whisking continuously. Continue whisking until the mixture becomes smooth and begins to thicken. Add 1 cup of heavy cream. Stir until fully combined. Allow the sauce to simmer gently for approximately 3 minutes, stirring occasionally. Avoid bringing the sauce to a rapid boil.
6. Reduce the heat to low. Gradually stir in 1¼ cups of freshly grated Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes smooth. Add: ½ teaspoon salt, or to taste, ¼ teaspoon black pepper or white pepper, and 1 pinch ground nutmeg Stir until everything is combined. If the sauce becomes too thick, add a small splash of reserved pasta water.
7. Add the cooked ground beef back into the skillet. Stir until the beef is evenly distributed throughout the Alfredo sauce. Allow everything to warm through over low heat for approximately 1-2 minutes.
8. Add the drained pasta directly into the skillet. Using tongs, gently toss the noodles until they're completely coated in the creamy beef Alfredo sauce. If necessary, add reserved pasta water, a tablespoon at a time, until the sauce reaches your preferred consistency.
9. Taste the pasta and adjust the seasoning if necessary. You can add more black pepper, Parmesan cheese, or red pepper flakes depending on your preference.
10. Remove the skillet from the heat. Serve the Ground Beef Alfredo immediately while the sauce is creamy and hot. If desired, garnish with freshly chopped parsley and additional Parmesan cheese. Enjoy!