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An extreme close-up of creamy fettuccine alfredo with ground beef, showing the texture of the homemade sauce clinging to the pasta.

Ground Beef Pasta Alfredo: The Ultimate 30-Minute Comfort Meal

This Ground Beef Pasta Alfredo is the ultimate weeknight comfort food! A rich, creamy, homemade Alfredo sauce combines with savory ground beef and fettuccine for a satisfying one-pan meal that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 85/15 or 90/10 recommended
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 lb fettuccine pasta
  • 1/4 cup unsalted butter
  • 2 cups heavy cream
  • 1.5 cups freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Large pot
  • 1 Box Grater For grating fresh Parmesan cheese

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set the drained pasta aside.
  2. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned, about 5-7 minutes. Drain any excess grease.
  3. Build Flavor: Add the minced garlic and Italian seasoning to the beef. Cook for 1 minute until fragrant.
  4. Make the Sauce: Reduce heat to medium-low. Add the butter and let it melt. Stir in the heavy cream and bring to a gentle simmer. Do not boil.
  5. Melt the Cheese: Gradually stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper. If the sauce is too thick, add a splash of the reserved pasta water.
  6. Combine and Serve: Add the cooked fettuccine to the skillet. Toss to combine everything. Garnish with fresh parsley and serve immediately.

Notes

Use Freshly Grated Parmesan: For the smoothest sauce, grate your own cheese from a block. Pre-shredded cheese can make the sauce grainy.
Don't Boil the Sauce: Keep the cream at a gentle simmer to prevent it from separating.
Reheating: Gently reheat on the stovetop with a splash of milk or cream to restore the sauce's consistency.