Step 1: Start by bringing a large pot of salted water to a boil. Add the linguine and cook until al dente, according to the package directions. Drain the pasta and set it aside.

Step 2: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up as it browns. Season with salt, black pepper, garlic powder, and Italian seasoning. Once fully cooked and browned, remove the beef from the skillet and set it aside on a plate.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1–2 minutes until fragrant. Don’t rush this part; the garlic is key to the depth of flavor in the sauce.

Step 4: Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let it bubble for 2–3 minutes to thicken slightly.

Step 5: Lower the heat to medium-low and whisk in the Parmesan and mozzarella cheeses. Stir until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust with salt or pepper as needed.

Step 6: Add the cooked beef back into the skillet and stir it into the sauce. Then add the drained linguine and gently toss everything together until well coated in the cheesy garlic butter sauce.

Step 7: Serve hot, garnished with chopped parsley and extra Parmesan if you like a little extra flair.