Cheesy Garlic Butter Beef Linguine is the perfect creamy, cheesy, and garlicky pasta dish that’s easy to make and bursting with flavor! If you’re craving a rich and indulgent meal, this recipe is exactly what you need. This dish brings together tender linguine, a buttery garlic-infused sauce, and savory seasoned beef, all coated in a luscious blend of melted parmesan and mozzarella. It’s pure comfort food in every bite!
Now, did you know that garlic butter sauces have been a staple in Italian cuisine for centuries? While traditional Italian pasta often sticks to olive oil, butter-based sauces became wildly popular in the U.S., thanks to their rich, velvety texture that pairs perfectly with cheese. And when you add beef? Well, you get a hearty, satisfying meal that feels both indulgent and totally worth it!
Best of all, this recipe comes together in under 30 minutes—perfect for a weeknight dinner, yet fancy enough for a special occasion. So, grab your ingredients, follow the simple steps, and let’s make a creamy, garlicky masterpiece!
Recipe Yield: 4 servings
INGREDIENTS
12 oz linguine
1 lb ground beef (80/20 for flavor)
4 tbsp unsalted butter
5 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated parmesan cheese
¾ cup shredded mozzarella
1 tsp garlic powder
½ tsp salt (adjust to taste)
½ tsp black pepper
¾ tsp Italian seasoning
½ cup reserved pasta water
½ tsp crushed red pepper flakes (optional, for heat)
¼ cup chopped fresh parsley (for garnish)
INSTRUCTIONS
1. Cook the linguine: Boil a large pot of salted water. Cook the linguine until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and let it sear undisturbed for 2 minutes to develop flavor. Break it apart and cook until browned and slightly crispy. Drain excess fat if needed. Stir in salt, black pepper, Italian seasoning, and ½ tsp garlic powder. Transfer beef to a plate.
3. Prepare the garlic butter sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and let it gently simmer (don’t boil) for 2 minutes.
4. Melt the cheese: Reduce heat to low and whisk in parmesan, mozzarella, and the remaining ½ tsp garlic powder. Stir continuously until the cheese is fully melted and smooth. If too thick, add splashes of reserved pasta water until the sauce reaches the perfect consistency.
5. Combine everything: Add the cooked linguine and browned beef to the skillet. Toss until the pasta is fully coated in the rich, cheesy sauce. Let it cook for 1-2 minutes to meld flavors.
6. Serve immediately: Remove from heat and garnish with fresh parsley. Serve hot with extra parmesan and red pepper flakes if desired.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Layer the garlic flavors – Using both fresh garlic and garlic powder gives a deep, rich flavor without overwhelming the dish.
- Use freshly grated parmesan – Pre-shredded cheese doesn’t melt as well. Grate fresh parmesan and mozzarella for the creamiest sauce.
- Balance the sauce thickness – If your sauce thickens too much, a splash of reserved pasta water will bring it back to a silky texture.
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