Ground Beef Alfredo

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This Creamy Ground Beef Alfredo is cozy, creamy, and packed with savory flavor. Ground beef gets seasoned and browned, then folded into a silky homemade alfredo sauce made with butter, cream, milk, and freshly grated parmesan. Tossed with fettuccine until glossy and clingy, it’s rich without being heavy and tastes like pure comfort in a bowl.

Cook Time30

Total Time30

Course: Main

Cuisine: American

Keyword: ground beef alfredo

Servings: people

Calories: 1132kcal

Author: Jill

Ingredients

For the Beef

1 pound ground beef 85–90% lean
1 Tablespoon olive oil
3 cloves garlic minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Italian seasoning
Pinch red pepper flakes

For the Alfredo Sauce

3 Tablespoons butter
3 Tablespoons all-purpose flour
2 cups whole milk room temp
1 cup heavy cream
1 ¼ cups freshly grated Parmesan NOT pre-shredded
½ teaspoon salt
¼ teaspoon black pepper or white pepper
Pinch nutmeg

For the Pasta

12 ounces fettuccine or any long pasta form
Reserved pasta water

Instructions

Boil in well-salted water. Reserve ½ cup of pasta water before draining.
In a large skillet over medium-high heat, cook ground beef, breaking it up well. Once browned, add garlic and spices. Stir for one minute. If very greasy, drain excess fat, leaving a little for flavor. Remove beef from the pan.
In the same pan, melt butter over medium heat. Whisk in flour. Cook 1 to 2 minutes (do not brown). Slowly whisk in milk and stir until it begins to thicken. Add cream and stir to combine. Simmer gently for 3 minutes until thickened.
Lower the heat and stir in grated parmesan, salt, ground pepper and nutmeg.
Stir until smooth and silky. If too thick → add a splash of pasta water.
Add beef back in. Add drained pasta. Toss until coated and glossy.
Adjust consistency with reserved pasta water until it clings beautifully.

Notes

Store ground beef alfredo in the fridge for up to 3 days.

Nutrition