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Garlic Butter Beef Linguine with Creamy Cheddar Parmesan Cream Sauce
Isabella

Garlic Butter Beef Linguine with Creamy Cheddar Parmesan Cream Sauce

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Ingredients Method

Ingredients
  

  • - 1.5 lbs lean ground beef 85/15
  • - 12 oz linguine pasta
  • - 5 tbsp unsalted butter divided
  • - 1 medium yellow onion finely diced
  • - 6 cloves garlic minced
  • - 1 tbsp Italian seasoning
  • - 1 tsp smoked paprika
  • - 1 tsp garlic powder
  • - 1 tsp salt
  • - 1/2 tsp black pepper
  • - 1.5 cups heavy cream
  • - 4 oz cream cheese softened and cubed
  • - 1.25 cups freshly shredded sharp cheddar
  • - 1 cup freshly grated Parmesan
  • - 3/4 cup freshly shredded mozzarella
  • - 2 tbsp fresh parsley chopped

Method
 

  1. Start by cooking the linguine in a large pot of salted boiling water until al dente, then drain and set aside.
  2. In a large, deep pan, melt 2 tablespoons of butter over medium-high heat. Add the ground beef and cook for about 6-8 minutes, breaking it apart until it’s nicely browned with some crispy bits. Season the beef with salt, pepper, smoked paprika, garlic powder, and Italian seasoning.
  3. Push the beef to one side of the pan. In the empty side, add the remaining 3 tablespoons of butter, along with the diced onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent.
  4. Pour in the heavy cream and bring the mixture to a gentle simmer. Gradually whisk in the cream cheese until it’s fully melted and the sauce is smooth.
  5. Stir in the sharp cheddar, Parmesan, and mozzarella, adding them one handful at a time until the sauce is thick, glossy, and velvety.
  6. Add the drained linguine to the sauce, tossing until every strand is generously coated in the cheesy goodness.
  7. Finish off with a sprinkle of fresh parsley and serve hot, enjoying those delightful stretchy cheese moments!