Step-by-Step Instructions

Cook pasta 1 minute less than package directions (it’ll finish cooking in the sauce).

Reserve ½ cup pasta water! (This starchy liquid is gold for adjusting sauce texture later.)

Drain and set aside.

In a large skillet, brown beef over medium-high heat, breaking it into small crumbles.

Once cooked, drain most of the fat (leave about 1 tbsp for flavor).

Push beef to one side, then add butter, onion, and garlic to the empty space.

Sauté 2-3 minutes until onions soften and garlic is fragrant (don’t let it burn!).

Pour in cream and broth, scraping up any browned bits (that’s free flavor!).

Stir in Italian seasoning, red pepper flakes, and Parmesan.

Simmer 5 minutes until sauce thickens slightly (it should coat the back of a spoon).

Add cooked pasta, tossing to coat.

Need more sauciness? Add reserved pasta water 1 tbsp at a time.

Season with salt & pepper (Parmesan is salty, so taste first!).

Garnish with extra Parmesan and parsley.

Pair with garlic bread (for sauce-mopping purposes, obviously).