Bring 2 l water and 1/4 tsp salt to a boil in the large pot.

Cook 100 g pasta in the boiling water until al dente, about 8–10 minutes.

Drain the cooked pasta thoroughly in the colander.

Combine Greek yogurt, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper in the mixing bowl.

Chop the onion, parsley, and cherry tomatoes on the cutting board.

Heat 1 tsp olive oil in the frying pan over medium-high heat.

Cook the chopped onion in the hot oil until softened, about 3 minutes.

Add 500 g lean ground beef and break it apart with the wooden spoon.

Season the beef with 1 tsp each salt, black pepper, paprika, garlic powder, onion powder, and ground cumin.

Cook the seasoned beef until browned and fully cooked, about 6–8 minutes.

Divide the drained pasta between two bowls and spoon the garlic yogurt over it.

Top each bowl with cooked beef, cherry tomatoes, and parsley.

Melt 2 tsp butter with paprika and drizzle over the bowls, if desired.