Ingredients:

  • 12 oz rotini or penne pasta
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 lb lean ground beef (90/10 blend)
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup reserved pasta water
  • 1 tbsp fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the 12 oz pasta and cook until al dente, usually 1-2 minutes less than the package directions.
  3. Before draining, scoop out ¼ cup (60ml) of the starchy pasta water and set it aside; drain the pasta and set aside.
  4. Heat a skillet over medium-high heat with 1 tbsp olive oil.
  5. Add the 1 lb ground beef in a flat layer, pressing down with a spatula, and leave undisturbed for 3-4 minutes until a deep golden brown crust forms.
  6. Break the beef into small crumbles and cook until no longer pink and it reaches a safe internal temperature of 160°F/71°C.
  7. Lower heat to medium, push the beef to the sides of the pan, and add 2 tbsp unsalted butter to the center.
  8. Once the butter is melted, add the diced yellow onion and sauté for 3 minutes until translucent.
  9. Stir in the minced garlic, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp salt, and ½ tsp black pepper; stir constantly for 60 seconds until fragrant.
  10. Return the cooked pasta to the skillet.
  11. Pour in the reserved pasta water and ½ cup grated Parmesan cheese.
  12. Toss vigorously over medium heat for 2 minutes until the water and cheese merge with the beef fats to create a glossy coating.
  13. Remove from heat and fold in the chopped fresh parsley and 1 tbsp fresh lemon juice.