Creamy Paprika Ground Beef Fettuccine (Print Version)

Savory fettuccine in smoky paprika cream with ground beef, ready in just 30 minutes.

# What You’ll Need:

→ Pasta & Protein

01 - 10.5 ounces fettuccine
02 - 14 ounces ground beef
03 - 1 medium onion, diced

→ Sauce

04 - 1 teaspoon smoked paprika
05 - 1 cup beef broth
06 - 1/2 cup crème fraîche

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
02 - In a skillet over medium heat, cook diced onion until softened. Add ground beef and sauté until browned, breaking it apart, then drain excess fat.
03 - Sprinkle smoked paprika over the beef mixture. Pour in beef broth and stir well. Reduce heat and simmer for 5 minutes.
04 - Fold in crème fraîche until sauce becomes creamy. Add cooked fettuccine and toss to coat evenly before serving.

# Additional Tips::

01 -
  • Quick weeknight meal ready in half an hour
  • Rich and creamy without being heavy
  • Great way to use budget-friendly ground beef
  • One-pot sauce keeps cleanup minimal
02 -
  • High in filling protein
  • Excellent for leftovers and reheats beautifully
  • Customizable for mild or smoky tastes
03 -
  • Brown your meat fully to develop rich crusty bits which add depth
  • Do not skip blooming the paprika in oil. That single minute unlocks all its flavors
  • Reserve some pasta water. It is the best trick to keep your sauce silky and not too heavy
  • If you love big flavor double the paprika and add a spoonful of Dijon for punch
  • A spritz of lemon before serving enlivens the whole bowl
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