Let's Dish: My Accidental Beef & Garlic Butter Pasta Obsession
You know how some people have their lucky socks or favorite coffee mug? Well, this Beef & Garlic Butter Pasta is my comfort blanket in a bowl. I started making it years ago, honestly just trying to clear out my fridge (the beef was on sale, I think?). The first attempt was a bit chaotic—flour everywhere, dog stealing noodles off the counter, the works—but the taste! Cheesy, garlicky, and just enough beefiness to make you want seconds, or if we’re being honest here, thirds. My neighbor once interrupted dinner to ask what smelled so good, and now she just texts before popping over if she thinks I'm making it. There are stranger ways to make friends, right?
Why You'll Love This (At Least, My Motley Crew Does)
I make this when it’s cold and dreary, or when someone’s had a rough day and needs a pick-me-up. My family goes crazy for this because it’s buttery without being too heavy (unless you get a bit carried away with the cheese—been there). It's also a total midweek hero: you don't need to babysit it, nothing's fussy—unless you count peeling all that garlic. And when I’m tired or just can’t face a mountain of washing-up, this is a one-pot-magic situation.
Sometimes, I curse the pasta water splashing everywhere, but I keep coming back. There’s just something about the garlicky aroma that makes it all worthwhile (even if I do need to air out my kitchen for a day afterward).
What You’ll Need (with My Usual Substitutions)
- 300–350g beef steak or thin-sliced beef (I’ll admit, I swap in ground beef when I’m short on time, or heck, leftover roast beef is grand too)
- 250g pasta—spaghetti, linguine, or honestly, whatever’s lurking at the back of the cupboard (gramma swore by De Cecco, but supermarket knockoffs work just fine for me)
- 4–6 cloves garlic, roughly chopped or thinly sliced (if you love garlic like I do, you can push this to 8—your call)
- 3–4 tablespoons unsalted butter (sometimes I add a glug of olive oil if my butter's getting low)
- Salt & black pepper—go wild
- Big handful of grated parmesan (or pecorino, but sometimes, don’t tell anyone, I just use pre-grated stuff)
- Fresh parsley, chopped—totally optional, but looks fancy
- Pinch of chili flakes (if you want a little heat; my sister always does, I’m on the fence)
- Half a lemon—maybe (I squeeze some over at the end for zing, but it’s not compulsory)
How to Make It (Messiness and Magic Included)
- First, put a big pot of salted water on to boil. Properly salted, like the sea—my Dad always said. Add your pasta and cook until it’s al dente (or, let's be real, the way you like it). Save about a cup of that pasta water—don’t forget! I do, like, every other time.
- While the pasta’s bubbling away, heat a large skillet (medium-high-ish). Add half the butter and let it melt. Toss in your beef—slice it thin if you haven’t already. Brown it in batches, so it doesn’t steam. Season with a bit of salt and pepper. And if it looks a bit scrappy at this point, ignore it. It all comes together.
- Remove the beef once it’s browned. Into the same pan, lower the heat and add the rest of the butter—plus the garlic. Cook the garlic for maybe a minute or two, stirring, till it goes golden and smells like you want to eat it straight from the pan (don’t do that, it burns!). Toss in chili flakes if you fancy.
- Pasta done? Drain it, but save that magic pasta water. Tip your steak and cooked pasta into the garlic butter pan, plus a generous splash of that pasta water. This is where I usually sneak a taste—just adjust salt and pepper to your mood.
- Add most of the parmesan (keeping a pinch for serving), and toss till it’s glossy and just coated. If it looks dry, a little more pasta water and, why not, another knob of butter. Squeeze over your lemon (or don’t—I sometimes forget and nobody notices).
- Chuck everything into a big serving bowl or just straight onto plates. Sprinkle with parsley and extra parmesan. Tuck in while it’s hot and the butter’s still doing its thing.
Real Life Notes (These Might Save You Some Trouble)
- Let your beef come to room temp before cooking—it stays juicier that way. Actually, I find it works better if you slice it after cooking, when using a steak cut.
- If your garlic gets brown too quick, just take the pan off the heat and let it chill. Burnt garlic is a whole different beast. Not in a good way.
- I once forgot the cheese entirely—not recommended. But still edible, in a pinch!
Variations I’ve Tried (And One I’d Skip Next Time)
- I sometimes swap beef for leftover roast chicken; it's tasty, but not as rich.
- Mushrooms fried with the garlic add a lovely earthiness. Not bad at all.
- I tried adding a splash of cream once for a sauce—honestly, too heavy for me. Live and learn.
- Oh! Once I threw in sun-dried tomatoes because I thought it’d be clever. Bit too tangy for my taste, but maybe you’re braver than me.
Equipment (And What to Do If You're Missing Stuff)
- Large skillet or frying pan (if you only have a small one, just work in batches—bit more fiddly, but doable)
- Big pot for boiling pasta
- Colander (or, I’ve drained pasta with a slotted spoon before—bit of a faff but gets the job done)
- Tongs or a big fork for tossing
How to Store It (But We Rarely Need This Bit...)
If you actually have leftovers (which, honestly, is rare in my house), store in the fridge in a sealed tub for up to 2 days. I think it tastes better the next day, but my sister disagrees, so there you go. The pasta does soak up the butter in the fridge, so I usually add a splash of water and a tiny bit more butter when reheating. Oh, and microwaving works but makes it sort of gluey—but we eat it anyway!
Serving: How We Do It Around Here
Honestly, just straight from the pan if I'm alone (don't judge). But for company, I like big, shallow bowls and a sprinkle of extra cheese. Maybe a hunk of crusty bread. If we’re feeling proper, a green salad on the side. Oddly enough, my cousin always requests a side of peas. No idea why, but each to their own.
Pro Tips I Learned the Hard Way
- I once tried rushing the garlic in hot butter. Burnt it to a crisp. Now I always lower the heat and keep a watchful eye—garlic turns on you fast.
- Trying to toss everything in a too-small pan just gets pasta on the floor. Go bigger than you think you need.
- Oh, and use proper tongs—those little plastic ones melt. Don’t ask me how I know.
FAQ—You Asked, I Rambled
- Can I use chicken instead of beef? Totally! I actually do this when I’ve got leftover chicken knocking about (see above). Sear it quickly or just heat through if it’s cooked.
- Is this okay for meal prep? Sort of? It reheats alright, but the texture gets a bit sticky. Still tastes grand with a splash of water.
- Can I make it ahead of time for a party? Meh, better fresh, but it's doable. Just keep the pasta and sauce separate till time to eat. (Don’t skip the cheese at the end!)
- Veggie version? I’d load up on mushrooms and maybe zucchini. Someone told me jackfruit was good here—didn’t love it, but maybe your mileage may vary.
- Do I really need pasta water? Actually, you can get by without it, but if you want that silkiness, it helps. I sometimes just use a splash of regular hot water if I’ve poured away all the pasta water by mistake. Happens more than I’d like to admit!
Need more pasta inspiration? Borders, shmorters—my friend swears by this Alfredo recipe and I’m a fan of this tomato-basil one for summer nights. Or just have a look at how Italians swear by the basics on Eataly’s garlic pasta
And that’s pretty much it. If you’ve got even half the ingredients, give this a spin, and if it all goes sideways, well, you probably have buttered noodles anyway. Happy cooking—don’t forget to put the kettle on while you’re at it!
Ingredients
- 300g beef sirloin, thinly sliced
- 250g pasta (such as spaghetti or fettuccine)
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
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1Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
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2Heat olive oil in a large skillet over medium-high heat. Add sliced beef and season with salt and pepper. Cook until browned, about 3-4 minutes per side. Remove beef and set aside.
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3In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook until fragrant, about 1 minute.
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4Return beef to the skillet. Add cooked pasta and toss to coat in the garlic butter sauce.
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5Stir in grated Parmesan cheese and half of the chopped parsley. Toss well to combine. Adjust seasoning with salt and pepper if needed.
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6Serve immediately, garnished with the remaining parsley and extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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