Description
A rich and creamy Cheesy Beef Alfredo with Linguine that combines ground beef, Parmesan cheese, and a smooth Alfredo sauce for a comforting and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Beef and Sauce
- 1 lb ground beef
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 2 tbsp butter
- 1 tsp garlic powder
Pasta
- 12 oz linguine pasta
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9-11 minutes. Drain and set aside.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
- Sauté Garlic: Add the minced garlic to the beef in the skillet and cook for about 1 minute until fragrant, stirring constantly to avoid burning.
- Prepare Alfredo Sauce: Reduce heat to low and stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and garlic powder. Stir continuously until the sauce is smooth and creamy, about 3-4 minutes.
- Combine Pasta and Sauce: Add the cooked linguine directly to the skillet with the Alfredo sauce. Toss well to coat the pasta thoroughly.
- Add Butter and Finish: Stir in the butter until melted and the sauce is silky and smooth. Taste and adjust seasoning if necessary.
- Serve: Serve the cheesy beef Alfredo warm, optionally garnished with extra Parmesan cheese for added flavor.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less creamy.
- Freshly grated Parmesan cheese is recommended for the best flavor and texture.
- Make sure to not overcook the pasta; al dente ensures the best texture when mixed with the sauce.
- You can add chopped parsley or basil as garnish for color and freshness.
- Use lean ground beef to reduce excess fat and calories.
