The Cozy, Cheesy Pasta I Make When I’m Tired (or Just Hungry)

So, the first time I threw this Creamy Parmesan Garlic Beef Bowtie Pasta together, I was convinced I’d end up with a gluey mess—my kitchen track record at 7pm after a long day is, well… spotty. But this dish sort of rescued itself (or maybe my patience kicked in for once) and since then, it’s become my secret weapon for nights when everyone’s too hungry to wait politely. Bowtie pasta always reminds me of that summer trip to Italy when I accidentally ordered enough for a soccer team. Ever make a meal for four and end up feeding ten? Story of my life.

Why You’ll Actually Love Making This

I make this when I really don’t want to spend ages in the kitchen—because it tastes like you fussed, but you absolutely didn’t. My family goes a bit mad for it, and my not-so-secret hope is there’s enough left over for me to sneak a bowl at midnight (spoiler: there never is). My partner once tried to eat it cold straight out of the fridge. I honestly think the sauce gets better after sitting for a bit, though it rarely survives that long. And not to sound dramatic, but garlic + Parmesan creaminess? It’s like a warm hug on a cloudy day. (Did I mention bowtie pasta just looks fun? It does.)

Gathering Your Ingredients (With Some Handy Swaps)

400g (about 14 oz) bowtie pasta (farfalle); penne works too if the pantry’s looking empty
1 lb (450g) beef strips or ground beef (I sometimes use leftover roast beef and chop it up, no shame in shortcuts)
2 tbsp olive oil (or a big chunk of butter when I’m feeling a bit extra)
4 cloves garlic, minced; my friend Annie adds more… you could too, I won’t judge
1 small onion, diced fine (any color works—red, yellow, or the last one rolling around in the basket)
1 cup heavy cream (half and half is okay, just don’t expect it to be quite as luxurious)
3/4 cup grated Parmesan (honestly, any hard Italian cheese in the fridge will do; my gran swore by grana padano, but I’m not picky)
1/2 tsp dried Italian herbs (or just a flurry of basil and oregano form separate jars, whatever’s handy)
Salt and black pepper to taste
A handful of fresh parsley, chopped (optional, but it makes you look fancy at the table)

Let’s Make It: Step-By-Step With My (Occasional) Distractions

First, bring a big ol’ pot of salted water to a boil. Drop in the bowtie pasta, give it a stir, and cook until al dente—usually about 12 minutes. I almost always forget to set the timer and just keep tasting. No shame.
While pasta’s doing its thing, heat olive oil (or butter) in a large skillet, medium-high. Toss in the beef. Brown until it’s got a nice bit of color and barely pink in the middle. Lift the beef out and set aside (on a plate, or actually, I just usually shove it to one side of the pan if I’m feeling lazy).
Toss in your onion and cook for a couple minutes ‘til it looks soft, then add the garlic. Don’t let it burn! Stir for about a minute (this is where the kitchen starts smelling amazing and my kids wander in asking when dinner’s ready).
Pour in the cream. Scrape up any bits stuck on the pan—those are flavor. Add dried herbs, let the cream bubble very gently for 2 or 3 minutes. It’ll thicken, but if it looks a little odd or too bubbly at first, take a breath, it settles down.
Return the beef to the pan, along with any juices (seriously, don’t skip that part). Sprinkle in your Parmesan cheese (I confess, I taste a bit here… for research). Stir ‘til it melts into the sauce. Salt and pepper as you like.
Drain the pasta—don’t forget to save a small mugful of pasta water! (I used to never do this, but it really helps if your sauce looks too thick.) Add pasta to the sauce, toss to coat, and splash in extra pasta water only if you need a looser consistency.
Scatter parsley over the top, and serve. Or, eat spoonfuls straight from the pan. No judgement from me.

Lived-and-Learned Notes

Turns out, grating the Parmesan yourself instead of buying the pre-shredded stuff actually matters—who knew? Pre-shredded doesn’t melt as well.
If you accidentally scorch the garlic, start over. Trust me. Burnt garlic ruins everything except maybe barbecue.
Once, I added way too much cream trying to make it “extra saucy” and it just tasted bland, so… add a bit at a time.
And on second thought, if your sauce breaks (looks oily or weird), just whisk in a spoonful of cold cream off the heat. Kind of magic.

Spin-Offs I’ve Tried (Plus One Catastrophe)

Chicken instead of beef: works just fine, though you’ll want to add a pinch more salt.
Added chopped mushrooms—delicious, especially with a splash of white wine. (Link: I borrow mushroom tips from this Serious Eats article sometimes.)
Tried a veggie version with spinach and roasted peppers: tasty, but not quite as filling if you’re feeding a crowd.
That time I threw in blue cheese instead of Parmesan? Regretted it. Some cheeses just don’t play nice together.

What If You Don’t Have the Right Equipment?

I always say a big pan is “essential” for tossing everything together. But, y’know, I’ve done it in a soup pot, even a roasting tray once in a pinch. Don’t sweat it—just use what fits. No pasta pot? Kettle-boil water and use your biggest saucepan, no drama.

Creamy Parmesan Garlic Beef Bowtie Pasta

Leftovers and Storage (Honestly, Rarely an Issue)

If by some miracle you have leftovers, they’ll keep in the fridge for 2-3 days. I think it actually tastes better the next day—though my teenager tends to prove me wrong by eating it for breakfast. Just reheat gently (microwave or stove, your call) with a splash of cream or milk to loosen the sauce. Freezes okay if you’re desperate, but fair warning: the cream might split a bit when you thaw it. Bon Appétit has some handy pasta freezing tips if you want to get nerdy about it.

How I Like to Serve Creamy Parmesan Garlic Beef Bowtie Pasta

I love it with a big side of garlicky green beans or, if I’m really going for gold, some crusty bread to mop up extra sauce (carb lovers of the world unite). My sister swears by a simple salad—lemony dressing cuts the richness. Sometimes we eat this straight from bowls on the couch watching rugby. Judge not, etc.

Pro Tips (That I’ve Only Learned by Messing Up)

I tried to rush the sauce once—boiled it too hard. Total disaster, the cream went weird. Be patient, low and slow is the way here.
Save your pasta water! I know I’ve said it twice, but it’s honestly the difference between silky and sticky pasta.
Cut the beef thin if you can; thick chunks can go kinda chewy. Learned the hard way (still edible, just not ideal).

Quick Q&A (Because Someone Always Asks)

Can I make this ahead? Yup, and actually, I find it works better if you let it hang out a bit—flavors seem to settle in. Just save some sauce to stir in later when reheating.
What if I’m out of Parmesan? Go wild! Grana padano, pecorino, or even a sharp white cheddar in a pinch. Maybe not cream cheese… that gets funky.
Can I use gluten-free pasta? Absolutely. Just watch the cook time (or you’ll get mush—which, speaking from experience, isn’t so tasty).
How fancy do I have to get with the beef? Not fancy at all—leftover steak, ground beef, even shredded roast. This dish is all about making do (and making it delicious).
Someone in my house hates garlic. Any ideas? Honestly? I can’t relate, but you can cut it down to one clove or skip it. The sauce is still really good, just less punchy.

Minor detour: if you’re a fan of kitchen podcasts, the team over at Good Food has some brilliant pasta stories—even if you burn your garlic, you’ll feel like you’re in good company.

Creamy Parmesan Garlic Beef Bowtie Pasta