Ingredients You’ll Need:

Main Ingredients

12 oz linguine pasta – The perfect choice for a creamy sauce, but feel free to substitute with spaghetti or fettuccine.
1 lb ground beef – Opt for lean ground beef for a balanced flavor without excess grease.

For the Garlic Butter Sauce

3 tablespoons unsalted butter – Butter is the base for a luscious, velvety sauce.
5 cloves garlic, minced – Adds that irresistible aromatic punch.
1 teaspoon Italian seasoning – Brings a subtle herbal warmth to the dish.
Salt and pepper, to taste – Essential for seasoning and enhancing flavors.

For the Creamy Cheese Sauce

1 cup heavy cream – Creates the rich, smooth texture of the sauce.
1 cup shredded mozzarella cheese – Melts beautifully for maximum cheesiness.
½ cup grated Parmesan cheese – Adds depth and a slight tang.

Optional Garnish

1 tablespoon fresh parsley, chopped – Brightens up the dish and adds a pop of color.

Instructions

Step 1: Cook the Linguine

Start by boiling a large pot of salted water. Add the linguine pasta and cook until it reaches an al dente texture, usually 8–10 minutes. Before draining, save 1 cup of the pasta water this starchy liquid is a lifesaver for thinning or binding the sauce later. Drain the pasta and set it aside.

Step 2: Sauté the Ground Beef

In a large skillet over medium-high heat, add the ground beef. Break it into small pieces using a wooden spoon as it cooks. Season with salt and pepper. Cook until the beef is browned and fully cooked through, about 6–8 minutes. Remove the beef from the skillet and set it aside on a plate.

Step 3: Create the Garlic Butter Base

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and just starting to turn golden. Be careful not to let the garlic burn it should release its aroma without turning bitter.

Step 4: Build the Creamy Sauce

Lower the heat to medium-low and pour in the heavy cream, stirring well to combine with the garlic butter. Gradually add the mozzarella and Parmesan cheeses, whisking constantly to create a smooth, creamy sauce. Add the Italian seasoning and adjust the salt and pepper to your liking.

Step 5: Bring It All Together

Return the cooked linguine and ground beef to the skillet. Toss gently to coat everything evenly in the creamy garlic butter sauce. If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Step 6: Garnish and Serve

Plate the pasta and sprinkle with fresh parsley for garnish. Serve immediately while the cheese sauce is warm and gooey.

Notes

Achieving perfection with this recipe comes down to a few essential tips:

Don’t Overcook the Pasta: Keep an eye on your linguine while boiling. Al dente pasta is key to ensuring it holds up well in the sauce.
Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. Freshly grated Parmesan and mozzarella are worth the effort.
Season Gradually: Taste the sauce as you go and adjust the seasoning. Too much salt can quickly overpower the dish, especially with the added saltiness of Parmesan.
Control the Sauce Consistency: The reserved pasta water is your secret weapon. Use it to thin the sauce if it becomes too thick, ensuring it clings beautifully to the pasta.

Nutrition

Calories: 620
Sodium: 820
Protein: 29