The Ultimate Cheesy Beef and Bowtie Pasta in Garlic Butter

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Add bowtie pasta and cook according to package directions until al dente (usually 1 minute less than recommended). Reserve at least 1.5 cups of the starchy pasta water before draining.
2. While pasta cooks, heat 2 tablespoons of the butter in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it up, until fully browned. Drain off excess fat and return the beef to the pan.
3. Reduce heat to medium. Add the diced onion to the beef and cook until softened (about 4 minutes). Add the minced garlic, Italian seasoning, and black pepper. Cook for 1 minute until fragrant.
4. Sprinkle the flour over the beef mixture and stir constantly for 1 minute. Slowly whisk in the beef broth, scraping up any browned bits (fond) from the bottom of the pan.
5. Stir in the milk. Reduce heat to low and let the sauce simmer gently for 2 minutes until slightly thickened.
6. Add the drained pasta directly to the skillet. Add 1/2 cup of the reserved pasta water and the remaining 2 tablespoons of cold butter. Toss vigorously until the butter melts and emulsifies with the pasta water, creating a glossy sauce coating.
7. Remove the skillet from the heat. Stir in the shredded Gruyère cheese until melted and smooth. Add more reserved pasta water, a splash at a time, until the sauce reaches your desired clinging consistency.
8. Taste and adjust seasoning (salt/pepper if necessary). Serve immediately, garnished generously with fresh parsley.