Description
Creamy Parmesan Beef Linguine with Garlic Butter Sauce is a rich and comforting pasta dish that combines al dente linguine with a savory ground beef and garlic butter sauce. Infused with Italian seasoning, parmesan cheese, and a hint of red pepper flakes, this dish offers a perfect balance of creamy texture and bold flavors, ideal for a hearty weeknight meal.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Beef and Sauce
- 1 lb ground beef (80/20)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup reserved pasta water (as needed)
Garnish
- 2 tbsp fresh parsley or thyme, chopped (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente, usually about 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside.
- Sauté garlic and onion: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and finely diced onion and sauté until fragrant and translucent, about 3-4 minutes, being careful not to burn the garlic.
- Cook ground beef: Add the ground beef to the skillet and cook until browned and fully cooked through, breaking it up with a spatula. Season with salt, black pepper, and Italian seasoning. Drain any excess fat from the skillet.
- Prepare the creamy sauce: Stir in the heavy cream and bring the mixture to a gentle simmer. Add the freshly grated parmesan cheese and red pepper flakes if using. Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Toss pasta with sauce: Add the cooked linguine to the skillet with the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until the desired sauce consistency is achieved.
- Garnish and serve: Remove from heat and garnish with chopped fresh parsley or thyme. Serve immediately, optionally topped with extra parmesan cheese and freshly cracked black pepper for added flavor.
Notes
- Reserve some pasta water as it helps adjust the sauce consistency perfectly.
- Use freshly grated parmesan cheese for a richer flavor and smoother melting.
- Red pepper flakes are optional but add a nice subtle heat to the dish.
- For a lighter option, you can substitute heavy cream with half-and-half, but the sauce may be less creamy.
- Drain excess fat from the beef to prevent the sauce from becoming greasy.
- This dish can be garnished with fresh herbs like parsley or thyme to add freshness.
