Description
This Cheesy Garlic Butter Linguine with Savory Ground Beef is a delicious and comforting American-Italian main course that combines perfectly cooked linguine with rich, garlicky butter sauce, tender ground beef, and a blend of melted mozzarella and Parmesan cheeses. It’s an easy stovetop recipe that delivers creamy, cheesy pasta with a kick of Italian seasoning and a touch of heat from red pepper flakes, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces linguine
Meat and Seasoning
- 1 tablespoon olive oil
- 1 pound ground beef
- salt and black pepper to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Sauce
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- chopped fresh parsley for garnish
Instructions
- Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Brown the ground beef: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and cook it until browned, breaking it apart with a spatula as it cooks. Season with salt, pepper, onion powder, and Italian seasoning. Drain any excess grease if necessary.
- Sauté garlic and melt butter: Push the cooked beef to one side of the skillet and add the unsalted butter along with the minced garlic. Sauté for 1 to 2 minutes until the garlic is fragrant but not burnt.
- Add broth and red pepper flakes: Stir in the beef broth and red pepper flakes, mixing the ingredients together to combine all flavors evenly.
- Incorporate heavy cream: Reduce the heat to low and slowly add the heavy cream, stirring gently to combine it with the beef mixture creating a creamy sauce.
- Toss pasta with sauce and cheese: Add the cooked linguine to the skillet along with shredded mozzarella, grated Parmesan, and a splash of the reserved pasta water. Toss everything thoroughly until the cheese melts and the pasta is coated in a creamy, cheesy sauce.
- Final seasoning and garnish: Taste and adjust seasoning with additional salt and black pepper as desired. Garnish the dish with chopped fresh parsley and serve immediately while hot.
Notes
- For extra richness, add a splash of white wine before adding the beef broth.
- Swap mozzarella for provolone or fontina to vary the cheese flavor profile.
- Leftovers reheat well with a splash of milk or broth to loosen the sauce.
