Description
A creamy, cheesy beef Alfredo pasta dish that combines tender linguine with rich ground beef and a luscious Parmesan cream sauce, ready in just 30 minutes. Perfect for a comforting weeknight dinner with family or friends.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
- 1 tsp salt (for pasta water)
Beef and Sauce
- 1 lb ground beef
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 2 tbsp butter
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente, about 9-11 minutes. Drain the pasta and set it aside.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks. Drain excess fat from the skillet.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant but not burnt.
- Prepare Alfredo Sauce: Reduce the heat to medium-low. Pour in the heavy cream and add grated Parmesan cheese, salt, freshly cracked black pepper, and garlic powder. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Add the cooked linguine to the skillet with the Alfredo sauce and beef. Toss everything together well to coat the pasta evenly with the sauce.
- Finish with Butter: Stir in the butter until melted and the sauce becomes silky and glossy.
- Serve: Plate the cheesy beef Alfredo linguine while warm. Optionally, garnish with extra Parmesan cheese before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream, but the sauce may be less rich.
- Drain the excess fat from the cooked beef to reduce greasiness in the sauce.
- Add chopped parsley or basil for a fresh garnish.
- You can substitute ground turkey or chicken for a leaner protein alternative.
- Cook pasta until al dente to avoid mushiness when mixed with sauce.
