Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 10–12 minutes. Drain and set aside.

Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a spoon. Season with Italian seasoning, garlic powder, salt, and pepper. Cook until the beef is browned and no longer pink. Once done, transfer the beef to a bowl and set aside.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant and lightly golden.

Step 4: Pour in the beef broth and heavy cream, stirring constantly. Bring the mixture to a gentle simmer.

Step 5: Reduce heat to low and whisk in the Parmesan and mozzarella cheeses until fully melted and the sauce is smooth and creamy.

Step 6: Return the cooked ground beef to the skillet. Add the drained fettuccine and toss everything gently to coat the pasta evenly in the creamy garlic butter sauce. Let it cook together for 1–2 minutes on low heat, so the flavors meld perfectly.

Step 7: Serve immediately, topped with freshly chopped parsley and a little extra Parmesan if you like. This adds a fresh pop of color and a little brightness to balance the richness.