Savory Garlic Butter Ground Beef Linguine in Creamy Parmesan Sauce
Creamy, garlicky, and downright comforting, this dish combines juicy ground beef with a velvety Parmesan cream sauce and long linguine for a satisfying meal.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Spatula
Ingredients
Pasta
- 1 lb Linguine pasta dry
Beef
- 1 lb Ground beef 80/20 recommended for flavor
Butter
- 3 tbsp Butter unsalted or salted, room temperature
Garlic
- 4 cloves Garlic minced
Oil
- 1 tbsp Olive oil for browning beef
Broth
- 1/2 cup Chicken broth low-sodium preferred
Cream
- 1 cup Heavy cream cold from fridge
Cheese
- 1/2 cup Grated Parmesan cheese freshly grated if possible
- 1/2 cup Shredded mozzarella cheese part-skim or whole-milk
Seasoning
- 1 tsp Salt divided, adjust to taste
- 1/8 tsp Pepper freshly ground
- 1 tsp Italian seasoning or blend of basil, oregano, thyme
- 1 tsp Garlic powder for extra garlic depth
Garnish
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Drain and set aside, reserving a small cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned and fully crumbled, about 6–8 minutes. Transfer to a plate and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden.
- Pour in chicken broth and scrape up any browned bits from the pan. Let simmer for 2–3 minutes until slightly reduced.
- Lower the heat and stir in heavy cream. Warm gently, then mix in grated Parmesan and shredded mozzarella until fully melted and smooth.
- Add Italian seasoning, garlic powder, and remaining salt to taste. Stir continuously until the sauce thickens slightly, about 2–3 minutes.
- Return the cooked ground beef to the skillet and stir to coat with sauce. Add the drained linguine and toss gently, adding reserved pasta water if the sauce is too thick.
- Plate the pasta, sprinkle with chopped fresh parsley and extra Parmesan if desired. Serve immediately while hot.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best reheating, gently reheat on the stovetop over low heat with a splash of milk or cream.