Garlic Butter Beef Linguine with Parmesan Cream Sauce
A skillet dinner of ground beef and linguine tossed in a garlic butter Parmesan cream sauce.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 1 lb linguine dry pasta
- 1 lb ground beef a lean blend
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic minced
- ½ cup low sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese plus extra for serving
- ½ cup shredded mozzarella cheese
- ½ tsp salt
- 1 pinch black pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 2 tbsp fresh parsley chopped for garnish
Instructions
Cooking
- Boil. Cook 1 pound linguine in salted water for 10 to 12 minutes until al dente, then drain and keep warm.
- Brown. Brown the beef with the oil, salt, and pepper in a skillet for 6 to 8 minutes to 160 degrees F, then plate it.
- Saute. Melt the butter over medium heat and cook the garlic for 1 minute until fragrant.
- Simmer. Add the broth, scrape the pan, and simmer 2 minutes, then stir in the cream, cheeses, and seasonings until thick.
- Combine. Return the beef, add the pasta, and toss for 1 to 2 minutes until coated.
- Serve. Garnish with parsley and Parmesan and serve hot.
Notes
Substitutions: Ground turkey or chicken can replace the beef, and fettuccine can replace linguine.
Tips: Reserve a little pasta water to loosen the sauce.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F.