Garlic Butter Beef Linguine

Prep time: 10 mins | Cook time: 20 mins | Servings: 4

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Ingredients

• The Pasta: 12 oz linguine noodles.
• The Protein: 1 lb lean ground beef.
• The Alfredo Base:
  • 2 cups heavy cream.
  • 1/2 cup unsalted butter (garlic butter preferred).
  • 1.5 cups freshly grated Parmesan cheese.
  • 4 cloves garlic, minced.
• The Cheese Factor: 1 cup shredded mozzarella or an Italian cheese blend for extra stretch.
• The Seasoning: 1 tsp Italian seasoning, 1/2 tsp onion powder, and salt/pepper to taste.
• Garnish: Fresh chopped parsley and a dusting of Parmesan.

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Instructions

1. Boil: Cook the linguine in a large pot of heavily salted water until al dente. Drain, but keep a splash of pasta water handy.
2. Brown the Beef: In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain the excess grease.
3. Infuse Garlic: Add the butter and minced garlic to the beef. Sauté for 1–2 minutes until the garlic is golden and fragrant.
4. Create the Sauce: Lower the heat to medium. Pour in the heavy cream and whisk in the Italian seasoning and onion powder. Bring to a very gentle simmer.
5. Melt the Cheese: Gradually stir in the Parmesan and mozzarella cheese. Continue stirring until the sauce is thick, smooth, and clinging to the beef.
6. Combine: Toss the cooked linguine into the skillet. Use tongs to coat every strand in the cheesy beef sauce. If the sauce is too thick, add a tablespoon of pasta water to loosen it.
7. Serve: Plate the pasta while steaming hot, finishing with a generous sprinkle of parsley and extra cheese.