Creamy Parmesan Beef Linguine

This creamy Parmesan beef linguine is a comforting weeknight dinner that feels both indulgent and straightforward. It combines rich flavors with simple ingredients making it perfect when you want something satisfying without fussing over complicated steps.

I started making this after craving a cozy pasta dish and it quickly became a favorite way to use up leftover beef. The sauce is rich but balanced and the garlic butter step adds a lovely aromatic foundation.

Ingredients

• Ground beef: adds heartiness and protein choose lean or moderately lean beef to control fat and flavor
• Linguine pasta: holds the creamy sauce well opt for quality dry pasta for the best texture
• Unsalted butter and olive oil: create a flavorful fat base use fresh butter for creaminess and good olive oil for depth
• Fresh garlic cloves: provide bright pungency fresh garlic always trumps pre-minced in a sauce like this
• Italian seasoning: blends dried herbs that bring Mediterranean aroma choose one with rosemary oregano and thyme
• Garlic powder: boosts garlic flavor layering some fresh and dried garlic elevates the dish
• Heavy cream: gives the sauce that silky luxurious texture look for cream with higher fat content for richness
• Beef broth: adds savory umami and thins the sauce slightly homemade or good quality store-bought works well
• Freshly grated Parmesan cheese: provides nutty salty tang grate yourself if possible to avoid grainy pre-shredded options
• Shredded mozzarella cheese: melts into the sauce for a smooth cheesy texture use whole milk mozzarella for creaminess
• Salt and black pepper: are essential for seasoning enhance flavor without overpowering
• Fresh chopped parsley: adds a fresh green finish and contrast in color use flat leaf parsley if available for the best flavor

Instructions

Cook The Pasta:

Cook the linguine in a large pot of boiling salted water until it is just tender but still firm to the bite which typically takes around eight to ten minutes. Drain the pasta well reserving a half cup of the pasta water in case you need to loosen the sauce later.

Brown The Beef:

While the pasta cooks heat a large skillet over medium heat and add the ground beef breaking it up as it cooks. Sprinkle in some salt and freshly ground black pepper. Cook the beef until it is fully browned and no longer pink. Remove the beef from the pan and set aside draining the excess fat if necessary.

Prepare The Garlic Butter:

In the same skillet melt the unsalted butter together with the olive oil over medium heat. Add the minced garlic and cook gently for about two to three minutes until fragrant and lightly golden but not burnt. This step infuses the butter with garlic aroma and builds a flavorful base for the sauce.

Make The Creamy Sauce:

Stir the beef broth and heavy cream into the garlic butter mixture. Bring to a gentle simmer and then stir in the freshly grated Parmesan cheese and shredded mozzarella cheese. Stir continuously over low heat until the cheeses are fully melted and the sauce is smooth. Season with additional salt and black pepper to taste.

Combine Everything:

Return the cooked ground beef to the skillet and mix well with the sauce. Add the drained linguine into the skillet and toss everything together so the pasta is evenly coated with the creamy sauce. If the sauce feels too thick loosen it with a bit of the reserved pasta water.

Serve Immediately:

Spoon the creamy beef linguine onto plates and garnish with fresh chopped parsley and extra Parmesan cheese for a pop of color and flavor. Serve straight away for best taste and texture.

Parmesan cheese is my secret weapon here its sharp salty flavor really makes the sauce sing. I remember making this for a family dinner and seeing everyone dive in with smiles reminded me why simple comfort food is always a winner. Taking the time to saute the garlic gently in butter unlocks so much flavor that carries through every bite.

Storage Tips

This pasta keeps well in an airtight container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of broth or cream to recover the sauce's silky texture. Avoid microwaving directly as the sauce can separate if overheated.

Ingredient Swaps

If you want a lighter version substitute half and half for the heavy cream. You can swap ground beef with ground turkey or chicken for a leaner option though the sauce may feel less rich. Parmesan can be replaced with Pecorino Romano if you prefer a sharper saltier flavor.

Serving Ideas

Serve this creamy Parmesan beef linguine alongside a crisp green salad with a vinaigrette dressing to cut through the richness. Garlic bread or crusty rolls are perfect to soak up any leftover sauce on the plate. Adding a sprinkle of red pepper flakes offers a nice heat contrast if you like a little spice.

This creamy Parmesan beef linguine brings comfort and richness in every bite perfect for weeknight dinners or cozy family meals.

Frequently Asked Recipe Questions

→ How do I prevent the linguine from sticking together?

Boil the linguine in plenty of salted water until just al dente, then drain and toss immediately with a drizzle of olive oil or a bit of butter to keep strands separate.

→ Can I use a different type of pasta for this dish?

Yes, while linguine works well, fettuccine or spaghetti also pair nicely with the creamy Parmesan sauce and ground beef.

→ What’s the best way to brown the ground beef evenly?

Cook ground beef over medium-high heat without overcrowding the pan, stirring occasionally to break up clumps and ensure a uniform brown color.

→ How can I make the sauce extra creamy without changing ingredients?

Slowly whisk the cream and broth mixture over low heat and add cheeses gradually, allowing each to melt smoothly for a velvety texture.

→ Is fresh parsley essential for garnish?

While parsley adds a fresh, slightly peppery brightness and color contrast, you can substitute with basil or chives if preferred.