Preparation

Step 1: Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the linguine pasta and cook according to the package instructions, usually about 9-10 minutes, or until al dente. After it’s cooked, drain the pasta and set it aside, reserving about 1 cup of pasta water for later use.

Step 2: While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and then the ground beef. Use a wooden spoon to break up the beef as it cooks. Cook for about 5-7 minutes, or until the beef is browned and cooked through. Once it’s done, season it with salt, pepper, and garlic powder for flavor.

Step 3: After the beef is cooked, add the butter to the skillet with the beef. Stir in the minced garlic and cook for about 1 minute until the garlic becomes fragrant. The garlic will infuse the butter, creating a delicious base for the sauce.

Step 4: Pour in the heavy cream, stirring to combine it with the butter, beef, and garlic. Let the mixture simmer for 3-4 minutes, allowing the cream to thicken slightly. Once the cream has thickened a bit, add the Parmesan and mozzarella cheese. Stir everything together until the cheese has melted into a smooth, creamy sauce. If the sauce is too thick, you can add a splash of the reserved pasta water to thin it out.

Step 5: Add the cooked linguine to the skillet with the creamy beef sauce. Toss the pasta in the sauce, making sure each strand is coated with the rich, cheesy mixture. Cook for another 2-3 minutes to allow the pasta to soak up some of the sauce and absorb all the flavors.

Once the pasta is evenly coated in the creamy sauce, it’s time to serve. Spoon the creamy linguine onto plates and garnish with freshly chopped parsley for a pop of color and freshness.