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Creamy Beef Garlic Butter Pasta: A Deliciously Easy Recipe

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Decadent ground beef, garlic butter, and luscious heavy cream unite in this shockingly easy pasta dish. Linguine is coated in a rich, savory sauce thickened with reserved starchy water.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 12 oz linguine or fettuccine pasta
  • 1 lb lean ground beef
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper (to taste)

Instructions

  1. Step 1: Cook the pasta according to package directions in salted water. Before draining, reserve about 1 cup of the starchy pasta water and set it aside.
  2. Step 2: While the pasta cooks, brown the ground beef in a large skillet over medium-high heat. Drain excess grease, season the beef with salt, pepper, and Italian seasoning, and set the beef aside.
  3. Step 3: Reduce the heat to medium, then add the butter to the same skillet. Once melted, add the minced garlic and sauté for 60 seconds until fragrant, being careful not to burn the garlic.
  4. Step 4: Pour in the heavy cream and stir in the grated Parmesan cheese. Bring the sauce to a gentle simmer, stirring constantly until the cheese is melted and the sauce begins to thicken (about 3-5 minutes).
  5. Step 5: Return the seasoned beef to the sauce. Add the drained pasta and toss thoroughly to coat. If the sauce is too thick, incorporate the reserved pasta water, one tablespoon at a time, until the desired creamy consistency is reached.

Notes

  • Store leftovers promptly in an airtight container in the refrigerator for up to 3 days; this dish is not suitable for freezing as the cream sauce may separate upon thawing.
  • To revive the creamy texture when reheating, gently warm the pasta in a skillet over low heat, stirring in a tablespoon or two of milk or broth to loosen the sauce as it warms.
  • Garnish each generous bowl with fresh chopped parsley and a dash of red pepper flakes for a welcome pop of color and a mild heat that cuts through the richness.
  • When sautéing the minced garlic in Step 3, ensure your heat is truly medium, as even slightly burnt garlic will introduce a harsh, bitter note that the heavy cream cannot mask.
  • Author: ilina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups prepared dish (approx 350g)
  • Calories: 885
  • Sodium: 1150mg
  • Fat: 62g
  • Saturated Fat: 31g
  • Trans Fat: 0.5g
  • Protein: 4g

Find it online: https://recipessd.com/creamy-beef-garlic-butter-pasta-a-deliciously-easy-recipe/