Ingredients:
1 lb ground beef
12 oz linguine
4 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp red pepper flakes
1¼ cups heavy cream
2 tbsp beef broth
1½ cups freshly grated Parmesan cheese
¼ cup shredded mozzarella cheese
Salt and black pepper, to taste
¼ cup reserved pasta water
Fresh parsley, finely chopped
Extra grated Parmesan for topping
Fresh thyme sprigs for garnish
Directions:
- Bring a large pot of salted water to a boil. Add the linguine and cook until just tender with a slight bite. Before draining, reserve about ¼ cup of the pasta water. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it apart as it cooks. Let it brown deeply and develop some crisp edges. Season with salt, black pepper, garlic powder, Italian seasoning, and red pepper flakes. Once richly browned, transfer to a plate and keep warm.
- In the same skillet, lower the heat and melt the butter. Add the minced garlic and stir gently for about 30 seconds until fragrant but not browned.
- Pour in the heavy cream and beef broth. Let it simmer slowly for 4 to 5 minutes, stirring occasionally, until the sauce thickens and turns smooth and glossy.
- Gradually stir in the Parmesan, allowing it to melt fully into the cream. Add the mozzarella and continue stirring until the sauce becomes thick, silky, and rich. If it needs loosening, add a small splash of the reserved pasta water while keeping the sauce creamy.
- Add the cooked linguine directly into the skillet and toss thoroughly so every strand is coated. Let it sit together for about a minute so the sauce clings tightly to the pasta.
- Twirl the linguine onto plates, creating a tall nest. Spoon the browned beef generously over the top rather than mixing it completely in, allowing some of the creamy sauce to pool underneath.
- Finish with extra grated Parmesan, a sprinkle of chopped parsley, and a small sprig of fresh thyme. Serve immediately while warm and creamy.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~820 per serving