Ingredients
Scale
- 8 oz linguine, dry
- 1 lb ground beef, lean or 80/20
- 1 cup heavy cream, cold
- 1 cup grated Parmesan cheese, fresh
- 3 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- Brown the beef: Melt 1 tbsp butter in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned and no longer pink. Drain excess fat if needed.
- Sauté the garlic: Push the beef to the side, add 1 tbsp butter to the empty spot, then add the minced garlic. Cook 30–60 seconds until fragrant.
- Build the sauce: Lower heat to medium. Add the heavy cream and the remaining 2 tbsp butter to the skillet. Stir, scraping up any browned bits. Let the cream warm and thicken slightly, 2–3 minutes.
- Melt in Parmesan: Stir in the grated Parmesan until the sauce is smooth. If it seems too thick, add a splash of reserved pasta water.
- Combine with pasta: Add the drained linguine to the skillet and toss to coat. Heat for 1–2 minutes to marry the flavors.
- Serve: Plate the linguine, sprinkle with fresh parsley, and add extra Parmesan if desired. Enjoy while hot.
Notes
Use freshly grated Parmesan for best flavor. Save some pasta water to help the sauce adhere to the noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Regular