Bring the Pasta Water to a Boil: Fill a large pot with water and bring it to a rolling boil over high heat.

Add the kosher salt: Keep the water boiling while you prepare the other components.

Make the Garlic Yogurt: In a medium bowl, stir together the Greek yogurt, grated garlic, and fine salt.

Mix until smooth and evenly seasoned: Set aside while you cook the pasta and beef. The yogurt should remain thick and creamy.

Start Browning the Beef: Heat a 12-inch skillet over medium-high heat. Add the ground beef directly to the dry skillet.

Cook for about 4 minutes, breaking it into small crumbles with a wooden spoon.

The meat will initially release moisture and may look gray rather than brown.

Add the Onion and Seasonings: Add the diced onion, sweet paprika, curry powder, onion powder, kosher salt, and black pepper.

Continue cooking for another 6–8 minutes, stirring regularly. The liquid should evaporate and the beef should begin sizzling in its own rendered fat.

Keep cooking until the onion is tender and the beef develops browned, slightly crisp edges.

Ground beef should reach at least 160°F (71°C).

Cook the Pasta: While the beef finishes, add the farfalle to the boiling water.

Cook according to the package directions until al dente, generally about 10–12 minutes depending on the brand.

The pasta should be tender but still have a slight bite in the center.

Make the Paprika Butter: During the final few minutes of pasta cooking, melt the butter in a small saucepan over medium-low heat.

Once the butter is melted and beginning to foam, stir in the sweet paprika.

Cook for only 20–30 seconds, swirling or stirring constantly.

The butter should turn red-orange and smell fragrant: Remove it from the heat promptly; scorched paprika can taste bitter.

Drain the Pasta: Drain the cooked pasta thoroughly in a colander. Shake off excess water so it does not thin the garlic yogurt.

Divide the hot pasta immediately among four serving bowls.

Add the Garlic Yogurt: Spoon the garlic yogurt generously over the hot pasta.

You can leave it layered on top or gently spread it across the pasta.

Avoid cooking the yogurt directly in the skillet; the contrast between the cool yogurt and hot pasta is part of the dish.

Add the Spiced Beef: Divide the hot browned beef and onion mixture evenly among the bowls.

Spoon it over the garlic yogurt: Include the crisp browned pieces from the skillet, as these provide much of the savory texture.

Drizzle with Paprika Butter: Stir the paprika butter briefly if the spice has settled.

Drizzle it evenly over the beef and yogurt: The warm butter should create red-orange streaks across the white yogurt.

Finish with Tomato and Parsley: Serve immediately while the pasta and beef are hot, the yogurt is creamy, and the paprika butter is still fluid.