Garlic Butter Beef Spaghetti in Cheddar Cream Sauce

Ingredients

• 12 ounces spaghetti, preferably whole wheat or gluten-free
• 1 pound ground beef, lean or extra-lean
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper, freshly cracked
• 1 teaspoon Italian seasoning
• 6 tablespoons unsalted butter, ideally at room temperature
• 4 cloves garlic, minced finely
• 1 teaspoon crushed red pepper flakes (optional)
• 1 cup heavy cream, full-fat
• 1 ½ cups shredded sharp cheddar cheese, preferably freshly grated
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a large pot, bring salted water to a vigorous boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, but reserve a cup of pasta water.
2. In a large skillet, heat over medium heat. Add the ground beef, breaking it apart with a spatula. Season with salt, pepper, and Italian seasoning. Cook until browned, about 6-8 minutes. Drain excess grease if necessary.
3. In the same skillet, reduce the heat to low and add the butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, or until fragrant.
4. Gradually pour in the heavy cream, stirring continuously. Allow to simmer gently for 2-3 minutes, then add the cheddar and Parmesan cheese, stirring until melted and creamy. Season with salt and pepper to taste.
5. Add the cooked spaghetti and browned beef to the skillet, tossing until well coated in the sauce. Heat through for about 2-3 minutes, adding reserved pasta water as needed.
6. Divide the Garlic Butter Beef Spaghetti into bowls or plates. Garnish with chopped parsley and serve immediately.

Nutrition