Ingredients:

  • 1 lb penne pasta
  • 2 tsp sea salt
  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 cup unsalted butter
  • 2 cups heavy whipping cream
  • 1.5 cups freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1/2 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until 2 minutes before al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. In a large deep-sided skillet, heat olive oil over medium-high heat. Add ground beef, breaking it into crumbles, and sear until a deep mahogany crust develops.
  3. Add minced garlic, onion powder, and black pepper to the beef. Cook for 1 minute until fragrant.
  4. Reduce heat to medium. Add butter and heavy whipping cream to the skillet. Simmer gently for 3-5 minutes until the sauce begins to thicken slightly.
  5. Drain the pasta but reserve at least 1/2 cup of the cloudy pasta water. Look for a starchy, opaque liquid.
  6. Toss the cooked penne into the skillet. Mix until the sauce clings to the pasta.
  7. Remove the pan from the heat. Gradually fold in the freshly grated Parmesan cheese and nutmeg, stirring constantly until the sauce is smooth, glossy, and fully emulsified.
  8. Add the reserved pasta water 1 tablespoon at a time if the sauce is too thick. Aim for a silky, pourable consistency.