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I found this dish on a crazy weeknight when I needed something fast for the family. Now it’s our go-to comfort meal. You’ve got seasoned beef and soft mushrooms all hugged by a creamy, rich Alfredo-style sauce. Best part—these are pantry staples you’ve probably already got at home.
Why You'll Love This
While this one cooks up in less than half an hour, your house fills up with the best smell. You get that cozy combo of meaty beef, earthy mushrooms, and silky Alfredo sauce in every mouthful. I’m all about simple staples from the pantry—so if you can’t get to the grocery store, no biggie.
Grab These Ingredients
- Parmesan Cheese: Grab a chunk and grate it—big flavor difference, trust me.
- Heavy Cream: The creamy magic for the sauce.
- Italian Seasoning: Toss in some dried herbs to bump up flavor.
- Chicken Stock: I reach for low salt so I can add what I want.
- Dry White Wine: For extra zip, or swap in more chicken stock.
- Mushrooms: Just plain white or creminis, whatever’s in the fridge.
- Ground Beef: I like 80-85% lean for loads of flavor, but not loads of fat.
- Onion + Garlic: All the flavor starts here.
- Olive Oil: Just a nice pour to get things started in the pan.
Easy Steps to Follow
- Garnish and Enjoy:
- Top things off with parsley and more cheese—seriously, it can never hurt.
- Blend It All Together:
- Now stir in the heavy cream, cooked pasta, parmesan, and that scoop of pasta water you saved. You’ll get the perfect, silky sauce.
- Let Sauce Simmer:
- Pour in stock and dried herbs then let it all get cozy in the pan.
- Deglaze Your Pan:
- Splash in wine next, scraping up every tasty bit stuck to the bottom.
- Sauté Mushrooms:
- Toss in those mushrooms. Let 'em shrink and brown for extra depth.
- Brown the Beef:
- Break up your beef as it cooks so every bit gets golden brown.
- Start with Aromatics:
- Heat olive oil in your biggest pan, then toss in onion and garlic until soft and smelling awesome.
- Boil the Pasta:
- Cook the pasta in tons of salted water until it’s just the way you like it. Scoop out a mug of water before you drain.
Tasty Things To Add On
We love this with piping hot garlic bread on the side. Throw together a quick green salad dressed with something tangy to balance all the creaminess. If I’m feeling extra, I’ll pop asparagus, broccoli, or Brussels sprouts in the oven to get more veggies in.
Keep Leftovers Fresh
This pasta stays great in the fridge for up to four days. Let it cool, stash it away, and when you’re ready for round two, warm it gently on the stove with a little milk to get the sauce nice again. If freezing, keep the sauce and noodles in separate containers—you’ll be glad later.
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Frequently Asked Questions
- → Why use pasta water in the sauce?
The starchy water helps make the sauce silky smooth. A drizzle can fix thick sauce too.
- → Can I leave out the wine?
No problem—just add more chicken stock. It’ll still taste great, just slightly less complex.
- → Why combine cream and chicken stock?
The stock keeps it light and flavorful, while the cream gives it that luxurious texture and taste.
- → How can I keep the cream from splitting?
Turn down the heat before you pour it in, and don’t let the sauce boil after adding cream.
- → Is turkey a good swap for beef?
Of course! Just don’t be surprised if the flavor is milder and the sauce looks lighter.