Savory Beef and Garlic Butter Linguine in Parmesan Cream

Savory Beef and Garlic Butter Linguine in Parmesan Cream

Ingredients:

• 1 lb (450g) linguine pasta
• 1 lb (450g) ground beef
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1 cup grated Parmesan cheese (optional but recommended)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain the pasta and set aside. Reserve about ½ cup of pasta water.
2. Cook the beef:
   In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it up as it cooks. Season with salt and pepper to taste. Once fully cooked, remove from the pan and set aside. Drain excess fat if necessary.
3. Make the garlic butter sauce:
   In the same skillet, reduce the heat to medium. Add the butter and let it melt. Add the minced garlic and sauté for 1–2 minutes until fragrant (don’t let it burn).
4. Add the cream and cheese:
   Pour in the heavy cream and stir well. Let it simmer gently for 2–3 minutes, then stir in the Parmesan cheese (if using). Let the sauce thicken slightly. You can add a bit of the reserved pasta water if the sauce is too thick.
5. Combine everything:
   Add the cooked beef back to the skillet, followed by the drained linguine. Toss everything together until the pasta is well coated in the sauce. Taste and adjust seasoning if needed.
6. Serve:
   Garnish with chopped parsley and extra Parmesan cheese if desired. Serve hot and enjoy!