Garlic Butter Beef Linguine in Creamy Parmesan Sauce

• portions: Serves: 4 people | Calor
• temps total: 1 hour 21 minutes

Ingrédients

12 oz (340 g) linguine pasta

1 tbsp olive oil

1 lb (450 g) ground beef

3 tbsp unsalted butter

4 cloves garlic, minced

1/2 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

Salt and black pepper, to taste

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 cup pasta water (reserved from boiling)

Fresh parsley, chopped (optional, for garnish)

Instructions

Bring a large pot of salted water to a boil and cook linguine until al dente, about 9–10 minutes. Reserve 1/4 cup of pasta water before draining.

In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook for 6–7 minutes until browned. Season with salt, pepper, and Italian seasoning. Remove from pan and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, stir in the minced garlic and red pepper flakes. Cook for 1–2 minutes until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, then stir in Parmesan cheese until melted and smooth.

Add the reserved pasta water to loosen the sauce, if needed.

Return the beef to the skillet and stir to combine. Add the cooked linguine and toss everything together until well coated.

Taste and adjust seasoning as needed.

Garnish with chopped parsley before serving.

Serving suggestion: Pair with warm garlic bread and a crisp Caesar salad.

Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes