Here’s what you will need to create this creamy delight:
- 1 pound ground beef
- 12 ounces linguine pasta
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup heavy cream
- ½ cup beef broth
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt and black pepper, to taste
- Fresh chopped parsley, for garnish
Directions
- Step 1: Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until just al dente. Drain well and set aside.
- Step 2: Brown the beef: Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it up as it cooks. Season with salt, black pepper, Italian seasoning, and garlic powder. Cook until the beef is browned and no longer pink. Remove the cooked beef from the skillet and set aside.
- Step 3: Prepare the garlic butter: In the same skillet, melt the butter. Add the minced garlic and sauté for about 1 to 2 minutes, just until it’s fragrant but not browned.
- Step 4: Make the creamy sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over low heat. Gradually whisk in the Parmesan and mozzarella cheeses until the sauce is smooth and the cheese is fully melted.
- Step 5: Combine everything: Return the browned beef to the skillet. Add the drained linguine and toss everything together until the pasta is well coated in the creamy garlic butter sauce.
- Step 6: Serve: Serve hot, garnished with chopped fresh parsley and extra Parmesan if desired. Enjoy the creamy, comforting flavors!
Optional: Restaurant-Style Pasta Nest Presentation
- Twirl to Shape: After tossing the pasta and beef in the sauce, use a long fork or tongs to gather a portion of pasta. Twirl it tightly into a spiral (either directly on the plate, or inside a large soup ladle or a ring mold for extra height).
- Stack & Plate: Carefully transfer the twirled pasta nest to the center of a white plate, letting it sit tall and neat.
- Top & Garnish: Spoon extra beef and sauce over the top and around the base. Finish with more grated Parmesan, a sprinkle of fresh parsley, and a small sprig of thyme or parsley on top for that elegant restaurant look.
- Serve Immediately: This presentation keeps the pasta hot and the sauce perfectly creamy.
FAQ
1. Can I use a different type of pasta?
Absolutely! While linguine is recommended, you can substitute it with fettuccine, spaghetti, or even penne based on your preference.
2. Can I make it ahead of time?
This dish is best enjoyed fresh, but you can prepare the sauce and the beef ahead of time. Just combine with freshly cooked pasta when you’re ready to serve.
3. What can I use instead of heavy cream?
You can use half-and-half for a lighter version or a plant-based cream if you are looking for a dairy-free option.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding a splash of beef broth if the sauce has thickened too much.
5. Can I add vegetables to this dish?
Definitely! Adding spinach, mushrooms, or bell peppers can enhance the flavor and add nutritional value to your meal!
Conclusion
The Creamy Parmesan Beef Linguine in Garlic Butter Sauce is a versatile and delicious dish that easily stands out as a family favorite. With its rich flavors and creamy texture, it brings comfort to your dinner table while being straightforward enough for a quick weekday meal or fancy enough to serve at dinner parties. Your family and friends will be asking for seconds—and maybe even thirds! Make this meal today and savor the warmth and comfort it brings to your home!