Ingredients:

  • 1 lb ground beef (85-90% lean)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 1/2 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 1/4 tsp ground nutmeg
  • 12 oz fettuccine
  • 1/4 cup reserved pasta water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until mahogany-colored and no pink remains.
  3. Stir in the minced garlic, salt, and pepper; cook for 60 seconds until fragrant.
  4. Reduce heat to medium. Push beef to the sides of the pan and melt butter in the center.
  5. Pour in the heavy cream and bring to a gentle simmer for 3-5 minutes until the sauce thickens slightly.
  6. Turn heat to low. Stir in the Parmesan cheese and nutmeg, whisking constantly until the cheese is melted and the sauce is glossy.
  7. Add the cooked pasta directly to the skillet and toss thoroughly. If needed, stir in reserved pasta water one tablespoon at a time to reach desired consistency.
  8. Garnish with chopped fresh parsley.