Introduction

Creamy Parmesan Beef Linguine with Garlic Butter Sauce is a rich, comforting pasta dish perfect for weeknights or dinner parties. Tender ground beef meets a luscious garlic butter cream sauce, all tossed with perfectly cooked linguine for a satisfying meal.

The image shows a tall stack of cooked yellow pasta noodles at the bottom, coated lightly with oil or sauce, with small green herb pieces sprinkled on them. On top of the noodles is a thick layer of brown cooked ground meat mixed with small bits of red and orange vegetables and finely chopped green herbs. The meat layer is topped with a light dusting of grated white cheese. A small bunch of fresh green parsley sits neatly on the very top. The dish is served in a white bowl set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and finely diced onion, sautéing until fragrant and translucent, about 2–3 minutes.
Step 3: Add the ground beef to the skillet and break it apart with a wooden spoon. Season with salt, pepper, and Italian seasoning. Cook until browned and fully cooked through, about 6–8 minutes. Drain excess fat if needed.
Step 4: Pour in the heavy cream and bring it to a gentle simmer. Stir in the freshly grated parmesan cheese and red pepper flakes if using. Let the sauce simmer for 4–5 minutes until it thickens slightly.
Step 5: Add the cooked linguine to the skillet and toss gently to coat the noodles evenly in the sauce. Add a splash of reserved pasta water if the sauce needs loosening.
Step 6: Garnish with chopped fresh parsley or thyme. Serve hot, optionally topped with extra parmesan cheese and a twist of black pepper.

Tips & Variations

Use freshly grated parmesan for the best flavor and a smooth sauce texture.
Save reserved pasta water—it helps loosen the sauce without losing taste.
For extra veggies, sauté mushrooms or spinach with the onions.
Substitute fettuccine, tagliatelle, or penne if you prefer a different pasta shape.
For a milder sauce, omit the red pepper flakes or adjust to your heat preference.

Storage

Let leftovers cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if the sauce has thickened too much. This dish reheats well while retaining its creamy texture.

How to Serve

A close-up view of a plate of pasta featuring a generous mound of thick, yellow spaghetti noodles at the base, with bits of green herbs scattered throughout. On top, there is a hearty layer of brown ground meat sauce with small pieces of red tomato and orange vegetables visible, creating a rich, textured contrast. The meat sauce is sprinkled with white grated cheese, adding a light dusting. A small bunch of fresh green parsley crowns the dish at the very top, adding a fresh touch. The dish is served on a white plate set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Absolutely. Fettuccine, tagliatelle, or penne all work well. Choose sturdier pastas that hold rich sauces nicely.

What can I substitute for heavy cream?

You can use half-and-half or whole milk mixed with a bit of flour or cornstarch to thicken. The sauce will be less rich but still delicious.