Beef and Bowtie Alfredo

Beef and bowtie pasta with creamy Alfredo sauce brings all the comfort of a classic Italian-inspired meal straight to your table. Juicy strips of seasoned beef meet al dente farfalle, all tossed in a rich Parmesan cream sauce that clings lovingly to every piece. This is the kind of dish that always disappears fast in my house, especially when everyone is craving something hearty and soul-warming.

I first whipped this up on a Sunday when we were stretching leftovers and it became an instant request. There is just something about the combination of beef and silky cream sauce that makes people think you spent hours in the kitchen.

Ingredients

• Beef strips: Choose a well-marbled cut for tenderness. Flank steak or sirloin work beautifully. Look for beef that is bright red and nicely marbled with fat for best flavor.
• Salt, pepper, Italian seasoning: These bring out the best in the beef and add aroma. Use freshly ground black pepper and a high-quality dried Italian blend for liveliness.
• Olive oil: Helps sear the beef and adds richness. Opt for extra-virgin for the best flavor.
• Bowtie pasta: Farfalle’s little pinched centers trap Alfredo sauce beautifully. Always check for bronze-cut noodles which hold sauce better and taste more toothsome.
• Butter: Forms the base of your Alfredo. Use real unsalted butter for a clean flavor.
• Garlic: Minced garlic brings aromatic depth to the sauce. Fresh garlic cloves deliver a punch that jarred simply cannot match.
• Heavy cream: The secret to the sauce’s classic richness. Choose a cream labeled heavy or double for the creamiest results.
• Parmesan cheese: Adds salty and nutty notes for umami. Always opt for freshly grated Parmesan if possible—pre-shredded never melts as smoothly.
• Pasta water: Helps loosen the sauce and bring everything together. Save a little from your pot before draining for the perfect creamy texture.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until just al dente so it holds up in the sauce. Usually this is one to two minutes less than the package suggests. Reserve about a quarter cup of the cooking water before draining the pasta.

Sear and Prepare Beef:

Pat your beef strips dry with paper towels. This ensures a good sear. Season them generously with salt, pepper, and Italian seasoning. In a large skillet, heat olive oil until shimmery over medium high heat. Add the beef in a single layer and cook undisturbed for two to three minutes per side until a golden crust forms and the inside is still juicy. Remove the beef from the pan and set aside.

Build Alfredo Sauce:

In the same pot you used for pasta, melt butter over medium heat. Once foamy, add the minced garlic and stir for about one minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, not a boil. Let it bubble quietly for about three minutes to slightly thicken. Reduce the heat, then add the Parmesan cheese in small handfuls, stirring as it melts. Continue stirring until the sauce is smooth. If needed, gradually stir in splashes of reserved pasta water just enough to create a silky coating consistency.

Finish and Toss Together:

Add the cooked beef strips and drained bowtie pasta to the Alfredo sauce. Stir everything gently so the pasta and beef are well coated with sauce. Taste and adjust seasoning with more salt and pepper as needed. Serve hot straight from the pot for best texture and flavor.

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Alfredo is hands-down my weakness and Parmesan absolutely makes this recipe. My grandmother used to stir in extra cheese when no one was looking and now I do the same. It transforms the sauce into something velvety and irresistible and always reminds me of her Sunday suppers.

Storage Tips

Leftover beef and bowtie Alfredo keeps in the fridge for up to three days. Store in a tightly sealed container. Reheat gently on the stovetop with a splash of milk or cream to revive the silky sauce. Try not to overheat or the sauce might separate.

Ingredient Substitutions

Swap the beef for rotisserie chicken or even sautéed mushrooms for a vegetarian take. Light cream or half-and-half can be used but the sauce may be slightly thinner. Pecorino Romano can stand in for Parmesan if you like a sharper bite.

Serving Suggestions

Sprinkle with freshly chopped parsley or basil for a burst of color and freshness. Serve with a crisp green salad and garlic bread for a complete weeknight dinner. For special occasions, a drizzle of truffle oil takes it over the top.

Cultural and Historical Context

Bowtie pasta known as farfalle originated in Northern Italy regions such as Lombardy and Emilia-Romagna. Alfredo sauce has Roman origins though the American version is much richer combining cream and cheese. The marriage of beef with Alfredo sauce bridges comforting Italian techniques with American heartiness.

Seasonal Adaptations

In spring, stir in a handful of fresh peas or baby spinach near the end of cooking. Grilled zucchini or asparagus make a beautiful summer addition. For fall, roasted mushrooms or caramelized onions add a deep savory note. Use broccolini or kale for a wintery twist. Swap the steak for leftover holiday roast beef. Pair with roasted root vegetables for a cold-weather feast.

Success Stories

After making this for a family birthday, everyone requested the recipe. It became the dish my friend asked for after her surgery because it was creamy yet not heavy. My cousin made it with gluten-free pasta and said it was the first time Alfredo sauce clung to every bite without drying out.

Freezer Meal Conversion

Cool the finished pasta and beef completely before sealing tightly in a freezer-safe container. Thaw overnight in the fridge then reheat on stove with added cream for best texture. Freeze sauce separately from beef and pasta if possible for easiest reheating.

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This satisfying pasta will always have people coming back for seconds. Even the leftovers taste like a treat and bring back cozy family memories.

Common Recipe Questions

→ What cut of beef works best for this dish?

Flank steak or sirloin are ideal due to their tenderness and quick cooking, ensuring juicy slices.

→ Can I use a different pasta shape?

Absolutely! Penne, fusilli, or rotini work well if bowtie pasta isn't available.

→ How do I avoid a grainy Alfredo sauce?

Combine Parmesan with hot cream off heat, stirring until melted and smooth for best results.

→ Is it possible to add vegetables?

Yes, stir in spinach, peas, or sautéed mushrooms to boost flavor and nutrition easily.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days; reheat gently with a splash of cream.