Creamy Cheesy Garlic Butter Linguine with Ground Beef (Print version)
Tender linguine tossed with savory ground beef in a creamy garlic butter cheese sauce for a hearty 30-minute dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) linguine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1/2 cup (120 ml) reserved pasta water
For the beef and sauce
04 -
1 lb (450 g) ground beef, preferably 85/15
05 -
1 small yellow onion, finely chopped
06 -
4 tablespoons (56 g) unsalted butter
07 -
5 cloves garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon red pepper flakes, optional
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1 cup (240 ml) heavy cream
13 -
1/2 cup (120 ml) beef broth
14 -
1 cup (115 g) shredded low-moisture mozzarella
15 -
1/2 cup (50 g) freshly grated Parmesan, plus more for serving
16 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of water to a boil and salt it well. Cook the linguine until al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
02 -
Place a large skillet over medium-high heat. Add the ground beef and cook for 6-7 minutes, breaking it into small crumbles, until browned and no pink remains. Drain excess grease if needed.
03 -
Reduce the heat to medium. Add the onion, butter, garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes, stirring often, until the onion softens and the garlic is fragrant.
04 -
Pour in the heavy cream and beef broth. Scrape up the browned bits from the skillet and simmer gently for 3-4 minutes, until slightly thickened.
05 -
Lower the heat. Stir in the mozzarella and Parmesan a handful at a time until melted and smooth. Do not let the sauce boil hard once the cheese is added.
06 -
Add the drained linguine and toss until coated. Add reserved pasta water a few tablespoons at a time if the sauce is too thick. Finish with parsley and extra Parmesan, then serve hot.
# Good to know:
01 -
Best served right after tossing, while the sauce is glossy.
02 -
Use freshly grated Parmesan for the smoothest sauce.
03 -
Cook ground beef to 160°F for food safety.