Beef Linguine in Garlic Parmesan Cream Sauce

• 總時間: 36 minutes

食材

1 lb ground beef

12 oz linguine pasta

4 tbsp unsalted butter, divided

1 tbsp olive oil

4 cloves garlic, minced

1 tsp Italian seasoning

½ tsp garlic powder

¼ tsp red pepper flakes (optional)

Salt and black pepper to taste

1¼ cups heavy cream

2 tbsp beef broth

1½ cups freshly grated Parmesan cheese

¼ cup shredded mozzarella cheese

¼ cup reserved pasta water

Fresh parsley, finely chopped

Extra grated Parmesan for topping

Fresh thyme sprigs for garnish (optional)

步驟

Bring a large pot of salted water to a boil. Add the linguine and cook until just tender with a slight bite in the center. Before draining, reserve about ¼ cup of the starchy pasta water. Drain the pasta and set aside.

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it apart with a spoon as it cooks. Let it brown deeply and develop some crispy edges for extra flavor and texture. Season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes if using. Once the beef is richly browned with little crispy bits, transfer it to a plate and keep warm.

In the same skillet, lower the heat to medium-low and melt 3 tablespoons of the butter. Add the minced garlic and stir gently for about 30 seconds until fragrant and softened, being careful not to let it brown or burn.

Pour in the heavy cream and beef broth. Let the mixture simmer slowly for 4 to 5 minutes, stirring occasionally, until the sauce thickens noticeably and turns smooth and glossy.

Gradually stir in the Parmesan cheese, allowing it to melt fully into the cream before adding more. Then add the mozzarella and continue stirring until the sauce becomes thick, silky, and rich. If the sauce needs loosening, add a small splash of the reserved pasta water while continuing to stir, keeping the sauce creamy but not too thick.

Add the cooked linguine directly into the skillet and toss thoroughly using tongs so every single strand is coated in the creamy Parmesan sauce. Let it sit together for about a minute on low heat so the sauce clings tightly to the pasta.

To serve, twirl the linguine onto plates using tongs, creating a tall, elegant nest in the center of each plate. Spoon the browned seasoned beef generously over the top of each pasta nest rather than mixing it completely in. This allows some of the creamy sauce to pool beautifully underneath the beef.

Finish each plate with extra grated Parmesan, a generous sprinkle of chopped fresh parsley, and a small sprig of fresh thyme if you have it. Add the last tablespoon of butter on top of the hot pasta if you want an extra-rich finish. Serve immediately while warm, creamy, and perfectly cheesy.

Cooking Time: 30 minutes | Servings: 4 | Calories: ~820 per serving