Creamy Parmesan Beef Linguine with Garlic Butter Sauce Recipe
Introduction
This creamy Parmesan beef linguine with garlic butter sauce is a comforting and flavorful pasta dish perfect for weeknight dinners. Rich, cheesy, and easy to prepare, it combines tender ground beef with a luscious sauce that clings beautifully to linguine.
Ingredients
- 12 oz linguine pasta
- 1 lb ground beef (80/20)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley or thyme, chopped (optional)
- 1/2 cup reserved pasta water (as needed)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook linguine until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and diced onion, sauté until fragrant and translucent.
- Step 3: Add ground beef to the skillet and cook until browned. Season with salt, black pepper, and Italian seasoning. Drain any excess fat.
- Step 4: Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and red pepper flakes if using. Simmer for 4–5 minutes until the sauce thickens.
- Step 5: Add the cooked linguine to the sauce, tossing gently to coat. Add reserved pasta water as needed to loosen the sauce to your desired consistency.
- Step 6: Garnish with fresh parsley or thyme and serve immediately. Optionally top with extra Parmesan cheese and black pepper.
Tips & Variations
- For extra flavor, try adding a splash of white wine to the sauce before simmering.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Use freshly grated Parmesan for the best melting and flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce as needed to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta separately in advance. Combine and warm them up just before serving for the best texture and flavor.
What type of pasta works best for this sauce?
Linguine is ideal because its flat shape holds the creamy sauce well, but fettuccine or spaghetti are also good alternatives.
PrintCreamy Parmesan Beef Linguine with Garlic Butter Sauce Recipe
This Creamy Parmesan Beef Linguine with Garlic Butter Sauce is a comforting and rich pasta dish featuring tender ground beef simmered in a luscious garlic butter and Parmesan cream sauce. Perfect for a satisfying weeknight dinner, it combines savory flavors with al dente linguine, enhanced by aromatic herbs and a subtle kick from red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pasta
- 12 oz linguine pasta
Beef and Sauce
- 1 lb ground beef (80/20)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup reserved pasta water (as needed)
Garnish
- 2 tbsp fresh parsley or thyme, chopped (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, then set aside.
- Sauté Garlic and Onion: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and finely diced onion. Sauté until fragrant and the onions become translucent, about 3-4 minutes.
- Cook Ground Beef: Add the ground beef to the skillet. Cook until browned throughout, breaking up the meat with a spatula. Season with salt, black pepper, and Italian seasoning. Once cooked, drain any excess fat from the skillet.
- Make Creamy Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the freshly grated Parmesan cheese and red pepper flakes if using. Allow the sauce to simmer for 4–5 minutes until it thickens slightly, stirring occasionally to prevent sticking.
- Toss Pasta in Sauce: Add the cooked linguine into the skillet with the creamy beef sauce. Gently toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen and achieve desired consistency.
- Garnish and Serve: Sprinkle chopped fresh parsley or thyme over the top. Optionally, add extra Parmesan cheese and a crack of black pepper. Serve immediately while warm and creamy.
Notes
- Reserve pasta water to help loosen the sauce without diluting flavor.
- Adjust red pepper flakes to control the level of spiciness or omit for a milder dish.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Drain excess fat after cooking beef to avoid greasy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently over low heat with a splash of cream or water.
Keywords: parmesan beef linguine, creamy beef pasta, garlic butter sauce, easy dinner, Italian pasta recipe
