Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 12 oz Dry Pasta (Rigatoni, Penne, or Orecchiette)
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 6 cloves Fresh Garlic, minced
  • 1 medium Shallot, finely diced
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Unsalted Butter
  • 1 tbsp Fresh Thyme leaves
  • 1/4 cup Fresh Italian Parsley, finely chopped
  • 1/2 cup Beef Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Freshly grated Parmesan Cheese
  • 1/2 cup Reserved Starchy Pasta Water

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. While pasta boils, heat olive oil in a 12-inch skillet over medium-high heat. Spread ground beef in a flat, even layer.
  3. Sear the beef undisturbed for 5 minutes until a dark, mahogany crust forms. Flip and break into large chunks, cooking until no pink remains for about 3 minutes.
  4. Add minced garlic and diced shallots to the skillet. Sauté for 2 minutes until the shallots are translucent and aromatic.
  5. Add the butter, thyme, and black pepper. Stir for 1 minute to bloom the herbs in the rendered beef fat and butter.
  6. Pour in the beef broth to deglaze the pan, scraping the bottom with a wooden spoon to release the flavorful browned bits (fond).
  7. Reduce heat to medium. Pour in the heavy cream and the reserved pasta water. Simmer for 2-3 minutes until the liquid begins to emulsify and thicken.
  8. Fold in the cooked pasta and grated Parmesan cheese. Toss vigorously until the sauce becomes a silky coating on the pasta.
  9. Remove from heat, stir in fresh parsley, and adjust salt to taste before serving.