Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp dried oregano
  • 1 cup half-and-half
  • 0.75 cup freshly grated parmesan cheese
  • 0.5 cup reserved starchy pasta water
  • 1 tbsp fresh parsley, chopped
  • 10 oz dry rotini pasta
  • 1 tbsp salt for pasta water
  • 4 quarts water

Instructions:

  1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of salt and the dry rotini. Cook for 1 minute less than the package instructions to reach al dente. Reserve 1 cup of starchy pasta water before draining.
  2. While the pasta boils, heat a deep 12-inch skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Sear undisturbed for 3 minutes to develop a mahogany crust, then stir and cook until no pink remains. Drain any excess fat.
  3. Reduce heat to medium. Add the butter and minced garlic to the skillet. Sauté for 45-60 seconds until fragrant. Stir in the salt, black pepper, and dried oregano.
  4. Pour in the half-and-half and 1/2 cup of the reserved pasta water. Simmer gently while whisking to create a smooth emulsion.
  5. Add the cooked rotini and the grated parmesan cheese to the skillet. Toss continuously until the cheese is melted and the sauce achieves a velvet texture that clings to the pasta spirals. Garnish with fresh parsley.