Ingredients:

  • 340g dried rotini pasta
  • 2 tsp kosher salt
  • 450g lean ground beef 90/10
  • 6 cloves garlic, minced
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.25 tsp black pepper
  • 240ml heavy cream
  • 120ml reserved pasta water
  • 100g freshly grated parmesan cheese
  • 30g unsalted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Boil the 340g of rotini in salted water. Cook for 1 minute less than the package instructions until the center still has a firm bite. Note: The pasta will finish cooking in the cream sauce later.
  2. In a large skillet over medium high heat, add the 450g of ground beef. Break it up with a wooden spoon and cook for 6 minutes until deeply browned and no pink remains.
  3. Lower the heat to medium. Add the 6 minced garlic cloves, onion powder, dried oregano, and black pepper. Sauté for 1 minute until the garlic is fragrant and translucent. Note: Do not let the garlic turn brown or it will taste bitter.
  4. Pour in the 240ml of heavy cream and 120ml of reserved pasta water. Simmer for 3 minutes until the liquid begins to bubble and slightly thicken.
  5. Turn the heat to low. Stir in the 30g of butter and 100g of grated parmesan. Stir constantly until the cheese is fully melted and the sauce is velvety.
  6. Add the cooked rotini to the skillet. Toss for 2 minutes until every spiral is coated in the glossy sauce.
  7. Turn off the heat entirely. Sprinkle the fresh parsley over the top. Let it sit for 60 seconds to allow the sauce to tighten up slightly before serving.