Ingredients
Pasta
- 12 oz (340 g) linguine pasta
Savory Beef
- 1 pound (450 g) ground beef
- 2 tablespoons olive oil
- Salt and pepper, to taste
Flavor Boosters
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
Cheesy Garlic Butter Sauce
- 1/2 cup (120 g) unsalted butter
- 1 cup (90 g) grated Parmesan cheese
- 1 cup (120 g) shredded mozzarella cheese
- 1/4 cup (60 ml) heavy cream
Garnishes (optional)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
- Brown the Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spatula until browned. Drain excess fat if necessary.
- Sauté the Garlic: Add the minced garlic to the beef in the skillet. Stir and cook for another 2 minutes until fragrant.
- Season the Meat: Sprinkle in Italian seasoning along with salt and pepper. Mix well to evenly distribute the spices.
- Add Butter and Cream: Lower the heat to low and add the butter, allowing it to melt into the beef mixture. Stir in the heavy cream to create a base for the sauce.
- Incorporate the Cheeses: Gradually stir in the Parmesan and mozzarella cheeses, mixing constantly. Continue stirring until the cheese is melted and the sauce becomes smooth and creamy.
- Toss in the Pasta: Add the cooked linguine to the skillet and gently toss to coat in the cheesy garlic butter sauce. If the sauce is too thick, add a little reserved pasta water at a time to reach your desired consistency.
- Garnish and Serve: Optionally, sprinkle with chopped fresh parsley and red pepper flakes before serving for added flavor and color. Serve immediately and enjoy while warm.
Notes
- Swap ground beef with turkey, chicken, or your favorite plant-based meat for a different twist.
- For a vegetarian version, omit the meat and add sautéed mushrooms or hearty vegetables like zucchini or bell peppers.
- A splash of white wine or lemon juice brightens the sauce; add just before the cheeses for extra zing.
- Serve with a side salad or garlic bread to make it a complete meal.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of milk or water to keep the sauce creamy.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 3g
- Sodium: 770mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
