Cheesy Garlic Butter Linguine (Printable Version)

A comforting dish of linguine tossed in creamy garlic butter sauce with seasoned ground beef and melted cheese.

# Ingredients:

→ Pasta

01 - 340 grams linguine pasta

→ Protein

02 - 450 grams ground beef (85/15 lean to fat ratio)

→ Sauce Base

03 - 30 grams unsalted butter
04 - 4 cloves fresh garlic, minced
05 - 1 medium yellow onion, finely chopped
06 - 5 milliliters Italian seasoning
07 - 1 milliliter red pepper flakes (optional)
08 - 120 milliliters heavy cream
09 - 120 milliliters beef broth

→ Cheese

10 - 100 grams low-moisture mozzarella, shredded
11 - 60 grams Parmesan cheese, freshly grated

→ Seasoning and Garnish

12 - 15 milliliters salt, divided
13 - 5 milliliters freshly ground black pepper, divided
14 - 10 grams fresh parsley, chopped

# Steps:

01 - Bring a large pot of water to a rolling boil, adding 15 grams of salt. Add the linguine and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve 120 milliliters of pasta water before draining.
02 - Heat a large deep skillet over medium-high heat. Add ground beef, breaking it into small crumbles with a wooden spoon. Cook for 5 to 7 minutes until fully browned and crusted in places. Drain excess fat, leaving approximately 15 milliliters in the pan.
03 - Reduce heat to medium. Add butter to the beef and melt. Stir in minced garlic and chopped onion, cooking for 3 to 4 minutes until onions are translucent and garlic fragrant but not browned. Add Italian seasoning and optional red pepper flakes, stirring to coat the mixture evenly.
04 - Pour in heavy cream and beef broth, stirring constantly to incorporate browned bits from the pan. Bring to a gentle simmer and reduce for about 3 minutes until the sauce thickens slightly.
05 - Lower heat to low. Gradually add shredded mozzarella and grated Parmesan, stirring continuously until fully melted and the sauce coats the back of a spoon. If sauce is too thick, add reserved pasta water to adjust consistency.
06 - Add drained linguine to the sauce, tossing gently with tongs to coat every strand evenly. Allow to cook together for 1 to 2 minutes to absorb flavors. Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley before serving.

# Notes:

01 - Reserve pasta water before draining to adjust sauce consistency if needed.
02 - Cook pasta slightly under al dente to allow for finishing in sauce.
03 - Allow cheeses to reach room temperature for smoother melting.
04 - This dish reheats well; add a splash of cream to revive sauce when warming.

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