Description
A rich and creamy Cheesy Garlic Butter Linguine Pasta combined with savory ground beef, offering a comforting and flavorful meal perfect for weeknight dinners or special occasions. This dish features al dente linguine tossed in a garlic-infused butter and cream sauce, loaded with Parmesan and mozzarella cheeses, and topped with fresh parsley for a burst of color and freshness.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Meat
- 1 lb ground beef
Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook pasta: Cook the linguine pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water for later use.
- Brown the beef: In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon. Season with salt and pepper and cook for 5-7 minutes until browned. Remove the beef from the skillet and set aside.
- Melt butter: In the same skillet, melt the unsalted butter over medium heat, ensuring the pan is properly coated.
- Sauté garlic: Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, taking care not to burn it.
- Add cream: Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally to blend flavors.
- Melt cheeses: Gradually add the grated Parmesan and shredded mozzarella cheeses, stirring continuously until the sauce is smooth and creamy. Season with salt, pepper, and optional crushed red pepper flakes to taste.
- Combine pasta and beef: Add the cooked linguine and browned ground beef into the skillet with the sauce. Toss well to coat everything evenly. If the sauce is too thick, add some of the reserved pasta water to adjust the consistency.
- Garnish and serve: Serve immediately, garnished with freshly chopped parsley for a fresh and vibrant finish.
Notes
- Reserve pasta water to help adjust sauce consistency without thinning flavor.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- For extra heat, increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
- Make sure not to burn the garlic when sautéing as it can become bitter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
