Ground Beef Linguine Garlic Cream (Printable Version)
Savory ground beef and linguine in a luscious garlic butter cream sauce, ready in 30 minutes.
# Everything You’ll Need:
→ Pasta
01 -
12 oz linguine pasta
→ Meat
02 -
1 lb ground beef (80% lean, 20% fat)
→ Sauce
03 -
3 tbsp unsalted butter
04 -
4 cloves garlic, minced
05 -
1 small yellow onion, finely diced
06 -
1 cup heavy cream
07 -
1 cup freshly grated Parmesan cheese
08 -
1 tsp Italian seasoning
09 -
1 tsp salt, adjust to taste
10 -
1/2 tsp ground black pepper
11 -
1/4 tsp red pepper flakes (optional)
12 -
2 tbsp fresh parsley or thyme, chopped (optional)
13 -
1/2 cup reserved pasta cooking water (as needed)
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Drain pasta, reserving 1/2 cup of pasta water, and set aside.
02 -
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add minced garlic and diced onion; sauté until fragrant and translucent, about 3-4 minutes.
03 -
Add ground beef to the skillet and cook until browned and cooked through, breaking it into small pieces. Season with salt, black pepper, and Italian seasoning. Drain excess fat from the pan.
04 -
Stir in heavy cream and bring the mixture to a gentle simmer. Add freshly grated Parmesan cheese and red pepper flakes if using. Continue to simmer for 4 to 5 minutes until the sauce thickens.
05 -
Add the cooked linguine to the skillet and toss gently to coat with the cream sauce. Use reserved pasta water as needed to loosen the sauce to desired consistency.
06 -
Garnish with chopped fresh parsley or thyme. Serve immediately, optionally topping with extra Parmesan cheese and black pepper.
# Extra Suggestions:
01 -
Use freshly grated Parmesan for the smoothest, richest sauce. Keep reserved pasta water to adjust sauce consistency without diluting flavor. For added vegetables, sauté mushrooms or spinach with the onions.