Wash the lettuce
Rinse the Romaine Lettuce under cold water, then dry it very well with a salad spinner or clean kitchen towels. Set it aside so it stays crisp for the salad.
Dice and mince
Peel the Onion and dice it into small pieces. Peel and mince the Garlic. If your beef is frozen, thaw the Ground Beef in cold water until it is no longer icy, then drain and pat it dry so it browns instead of steaming.
Boil the pasta
Bring a large pot of well-salted water to a boil. Add the Pasta and cook until al dente according to the package directions. Before draining, scoop out about 1 cup of Pasta Water, then drain the pasta and set it aside.
Heat the skillet
Place a large skillet over medium-high heat and add the Olive Oil. Let the oil heat until it looks loose and shimmery.
Brown and season beef
Add the ground beef to the hot skillet and break it up with a spoon. Sprinkle in Garlic Powder, Oregano, Thyme, Dried Parsley, Smoked Paprika, Salt, and Pepper. Cook, stirring and breaking up the meat, until it is browned and no pink remains.
Soften aromatics
Add the diced onion and minced garlic to the skillet with the beef. Cook, stirring often, until the onion softens and the garlic smells fragrant, being careful not to let the garlic burn.
Cook the tomato paste
Stir in the Tomato Paste and spread it around the pan. Let it cook for 2 minutes, stirring often, until it darkens slightly and smells richer and sweeter.
Deglaze and simmer
Pour in the Apple Cider Vinegar and scrape up any browned bits from the bottom of the skillet. Let it bubble until it mostly evaporates, then add the Water or beef broth. Cover and let the mixture simmer gently for 10 minutes so the flavors come together.
Finish the creamy pasta
Lower the heat and stir in the Heavy Cream. Add the cooked pasta and toss until coated. Sprinkle in the Pecorino Romano a handful at a time, stirring well, and add splashes of reserved pasta water as needed until the sauce turns smooth, creamy, and glossy.
Dress the salad
Tear or chop the dried romaine into bite-size pieces and place it in a bowl. Add the Lemon Juice, a pinch of salt, and a little more Pecorino Romano, then toss until the leaves are lightly coated.
Serve and garnish
Divide the creamy beef pasta between plates and finish with Red Pepper Flakes and extra Pecorino Romano if you like. Serve it hot with the romaine salad on the side.
