Garlic butter linguine with cheesy beef in creamy sauce
Ingredients:
1 lb linguine pasta
1 lb ground beef
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Drop in the linguine and cook until al dente, following package directions. Drain and set aside.
Brown the Beef: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and sauté for 6–8 minutes, breaking it apart with a spatula, until browned and no longer pink. Season lightly with salt and pepper. Transfer the beef to a bowl and set aside.
Sauté the Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about a minute until it’s golden and fragrant, stirring constantly to avoid burning.
Make it Creamy: Pour in the heavy cream and stir to combine. Let the mixture come to a gentle simmer. Reduce heat to low and whisk in the Parmesan and mozzarella cheeses until the sauce is silky and smooth.
Season the Sauce: Add garlic powder, a pinch of salt, and black pepper to taste. Stir well to infuse the flavors.
Bring it Together: Return the cooked ground beef to the skillet and stir to coat it evenly with the creamy garlic cheese sauce.
Add the Pasta: Toss in the drained linguine, gently folding everything together until the noodles are completely coated in the luscious sauce.
Serve with Style: Transfer to serving plates or bowls, top with freshly chopped parsley, and enjoy while hot!
Cooking Time: 30 minutes | Servings: 4