Savory Garlic Butter Ground Beef Linguine in Creamy Parmesan Sauce (Print version)
A cozy ground beef linguine tossed in garlic butter and creamy Parmesan sauce for a fast, rich pasta dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) linguine
02 -
1 tablespoon kosher salt, for the pasta water
For the beef and sauce
03 -
1 lb (450 g) ground beef, 85/15 or 90/10
04 -
1 tablespoon olive oil, if needed
05 -
4 tablespoons (56 g) unsalted butter
06 -
5 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1 cup (240 ml) heavy cream
11 -
1 cup (95 g) freshly grated Parmesan cheese
12 -
1/2 cup (120 ml) reserved pasta water, plus more as needed
13 -
2 tablespoons chopped fresh parsley
14 -
1/4 teaspoon red pepper flakes, optional
# Instructions:
01 -
Bring a large pot of water to a boil and salt it well. Cook the linguine until just shy of al dente, then reserve 1 cup of pasta water and drain.
02 -
Heat a wide skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until browned and cooked through. Drain excess grease if needed.
03 -
Reduce the heat to medium. Add the butter, garlic, Italian seasoning, black pepper, salt, and red pepper flakes if using. Cook for 1 minute, stirring often, until fragrant.
04 -
Pour in the heavy cream and 1/2 cup reserved pasta water. Simmer gently for 2-3 minutes, scraping up browned bits from the skillet.
05 -
Turn off the heat. Add the Parmesan in small handfuls, stirring until melted and smooth. Taste and adjust the salt.
06 -
Add the drained linguine and toss until coated. Add more pasta water a little at a time until the sauce is glossy. Finish with parsley and serve hot.
# Good to know:
01 -
Serve immediately for the silkiest sauce.
02 -
Reserve extra pasta water before draining because the sauce thickens as it sits.
03 -
Use freshly grated Parmesan for the smoothest texture.