This Creamy Garlic Ground Beef Pasta is a comforting dish that combines tender ground beef with a luscious garlic butter cream sauce, creating an unforgettable Italian-American classic. The perfect balance of rich parmesan and fragrant Italian herbs elevates simple linguine into a decadent meal that feels both homey and elegant.
Whether you are cooking for a busy weeknight dinner or hosting a cozy dinner party, this pasta recipe is straightforward yet packed with flavors that satisfy every craving. Easy to prepare and versatile, it’s a true crowd-pleaser that pairs well with a variety of sides and garnishes.
- Quick and easy to make in just 30 minutes with simple pantry staples.
- Creamy Parmesan sauce is rich and indulgent without being overwhelming.
- Ground beef adds hearty protein and depth, making it a filling dinner option.
- Perfect balance of garlic, herbs, and slight heat from optional red pepper flakes.
Ingredients
- 12 oz linguine pasta: Long, thin pasta that holds the creamy sauce beautifully when cooked al dente.
- 1 lb ground beef (80/20): Lean enough for flavor yet fatty enough to stay juicy and tender while browning.
- 3 tbsp unsalted butter: Adds richness and a silky texture to the garlic butter sauce base.
- 4 cloves garlic, minced: Freshly minced garlic provides that essential pungent aroma and savory depth.
- 1 small yellow onion, finely diced: Adds sweetness and a subtle crunch when sautéed with garlic.
- 1 cup heavy cream: Creates the luscious, creamy base that holds the sauce together.
- 1 cup freshly grated parmesan cheese: Offers nutty, salty flavor that thickens and flavors the sauce perfectly.
- 1 tsp Italian seasoning: Blend of herbs including basil and oregano that enhance the dish’s Italian character.
- 1 tsp salt (adjust to taste): Essential for seasoning the beef and pasta to bring out vibrant flavors.
- 1/2 tsp ground black pepper: Adds mild heat and depth to balance the cream and cheese.
- 1/4 tsp red pepper flakes (optional): Gives a gentle kick of heat that complements the richness.
- 2 tbsp fresh parsley or thyme, chopped (optional): Fresh herbs for brightness and an appealing finishing touch.
- 1/2 cup reserved pasta water (as needed): Starchy water to loosen the sauce without diluting flavor.
Instructions
- Cook pasta until al dente
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente, which means tender but still firm to the bite. Reserve ½ cup of the pasta water before draining to use for loosening the sauce later if needed.
- Sauté garlic and onions
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the minced garlic and finely diced onion, sautéing until the mixture becomes fragrant and the onions turn translucent. This step develops a flavorful aromatic base for the sauce.
- Brown the ground beef
Add the ground beef to the skillet, breaking it up with a spatula. Cook thoroughly until browned and no longer pink. Season with salt, black pepper, and Italian seasoning to build bold layers of flavor. Drain any excess fat to keep the sauce creamy rather than greasy.
- Simmer cream and cheese sauce
Stir in heavy cream, bringing the mixture to a gentle simmer. Gradually add the freshly grated parmesan cheese and optional red pepper flakes while stirring continuously. Let the sauce simmer 4–5 minutes to thicken and meld the flavors into a rich, velvety texture.
- Toss pasta with sauce
Add the cooked linguine directly to the skillet, gently tossing to coat every strand with the creamy sauce. Use the reserved pasta water sparingly if the sauce needs loosening for a perfect glossy consistency without becoming watery.
- Garnish and serve immediately
Finish with a sprinkle of fresh parsley or thyme for color and freshness. Serve immediately while warm, optionally topping with extra parmesan cheese and freshly cracked black pepper for an extra burst of flavor and visual appeal.
- Always use freshly grated parmesan cheese instead of pre-grated for a smoother, richer sauce.
- Saving pasta water adds the perfect starchy liquid to adjust sauce consistency without watering down flavor.
- Feel free to add sautéed mushrooms or spinach for additional texture and nutritional boost.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or pasta water to restore the sauce’s creamy texture without drying out the beef.
Serving Suggestions
This creamy pasta pairs beautifully with a crisp green salad or roasted vegetables for a balanced meal. A crusty garlic bread or warm dinner rolls make excellent accompaniments to soak up every bit of the luscious sauce.
- Brown the beef well to develop rich, caramelized flavors in the dish.
- Use medium heat to avoid burning garlic; letting it gently cook ensures a mellow, sweet flavor.
- Add pasta water carefully, as too much can thin the sauce excessively.
FAQs
- Can I use other types of pasta?
Yes, you can substitute linguine with fettuccine, spaghetti, or penne. Just adjust cooking times according to the pasta type.
- Is it possible to make this dish gluten-free?
Absolutely. Swap linguine for gluten-free pasta varieties and ensure seasoning ingredients contain no gluten additives.
- Can I swap ground beef for another protein?
Yes, ground turkey, chicken, or pork will work well. Adjust cooking times as needed for different meats.
- How can I make this recipe vegetarian?
Omit the ground beef and add more vegetables like mushrooms, zucchini, or spinach. Use vegetable broth or water instead of beef drippings.
- What is the best way to reheat leftovers?
Reheat gently on the stovetop over low heat with a splash of cream or reserved pasta water to prevent the sauce from drying out.
- Can this recipe be made dairy-free?
Use dairy-free cream substitutes and vegan cheese alternatives, though taste and texture will vary slightly from the original.
- Should I drain the ground beef fat?
Yes, draining excess fat keeps the sauce creamy and prevents greasiness, especially when using higher-fat ground beef.
Creamy Garlic Beef Pasta
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking beef and sauce
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
- Cook the linguine in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add garlic and onion and sauté until fragrant and translucent.
- Add ground beef to the skillet and cook until browned. Season with salt, pepper, and Italian seasoning. Drain excess fat.
- Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese and red pepper flakes if using. Simmer until sauce thickens, about 4–5 minutes.
- Add the cooked linguine to the sauce and toss to combine. Use reserved pasta water to loosen the sauce if needed.
- Garnish with fresh parsley or thyme and serve immediately, optionally topping with extra parmesan and black pepper.
Notes
- Use freshly grated parmesan for the richest flavor and smoothest sauce.
- Reserve pasta water to thin sauce without losing flavor.
- Add mushrooms or spinach with onions for extra veggies.
