Ground Beef Fettuccine Spicy Cream (Printable Version)
Tender fettuccine coated in a rich, spicy garlic provolone cream with savory browned ground beef and fresh herbs.
# Everything You’ll Need:
→ Pasta
01 -
12 oz fettuccine
→ Protein
02 -
1 lb lean ground beef
→ Fats and Oils
03 -
2 tbsp olive oil
04 -
2 tbsp unsalted butter
→ Aromatics and Seasonings
05 -
1 small onion, finely diced
06 -
3 cloves garlic, minced
07 -
1 tsp dried oregano
08 -
1 tsp Cajun seasoning
09 -
1 tsp garlic powder
10 -
Salt and freshly ground black pepper to taste
→ Thickening Agents
11 -
2 tbsp all-purpose flour
→ Liquids and Dairy
12 -
1 cup beef or chicken broth
13 -
2 cups heavy cream
14 -
1 cup grated Provolone cheese
15 -
1/2 cup grated Parmesan cheese
→ Garnish
16 -
Chopped fresh parsley
# Steps to Cook:
01 -
Boil the fettuccine in salted water until al dente; drain thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart; drain excess fat and remove from skillet.
03 -
Add butter to the same skillet. Sauté diced onion until softened, then add minced garlic and cook for 30 seconds until fragrant.
04 -
Incorporate Cajun seasoning and garlic powder into the aromatics, stirring briefly to combine.
05 -
Sprinkle flour over the vegetables; stir continuously to form a roux. Gradually whisk in broth and heavy cream until the sauce thickens.
06 -
Reduce heat to low and stir in Provolone and Parmesan cheese until fully melted and sauce is creamy.
07 -
Return browned ground beef to the skillet and simmer briefly to meld flavors.
08 -
Add the cooked fettuccine to the skillet and toss until the pasta is evenly coated with the sauce.
09 -
Serve immediately, garnished with chopped fresh parsley.
# Extra Suggestions:
01 -
Use freshly grated cheeses for optimal melting and flavor.