• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and slice onion into 1/4-inch-thick wedges.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (11/2 cups for 4 servings), then drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, half the garlic powder (all for 4 servings), a big pinch of salt, and pepper. • Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat another drizzle of oil in same pan over medium-high heat. Add onion and cook, stirring occasionally, until fragrant and softened, 3-5 minutes. • Reduce heat to low, then add cream sauce base, peas, 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings), 1/2 tsp truffle zest (1 tsp for 4), and pepper. Bring to a simmer, then cook, stirring, until thickened, 1-2 minutes. TIP: If pasta hasn't finished cooking yet, ladle pasta cooking water straight from the pot.

• Add beef and drained penne to pan with sauce (if pan is too small, carefully transfer everything to empty pot used for pasta); toss until combined. If needed, add more reserved pasta cooking water a splash at a time until everything is thoroughly coated in a creamy sauce. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.

• Divide pasta between shallow bowls. Sprinkle with a pinch of truffle zest and serve. TIP: Save any remaining truffle zest for another use! Ground Beef is fully cooked when internal temperature reaches 160°.