Description
Cheesy Beef Alfredo with Linguine is a rich and creamy pasta dish featuring tender ground beef cooked in a luscious homemade Alfredo sauce, generously loaded with Parmesan and mozzarella cheeses, and tossed with perfectly cooked linguine. This comforting meal is perfect for a cozy dinner that delights cheese lovers and pasta enthusiasts alike.
Ingredients
Scale
Pasta
- 12 oz linguine, cooked al dente
Beef
- 1 lb ground beef
Sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta: Prepare linguine according to package instructions until al dente. Drain well and set aside.
- Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat and set the beef aside.
- Prepare the Alfredo Sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn the garlic.
- Simmer Cream and Seasonings: Pour in the heavy cream, then stir in the Italian seasoning and garlic powder. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors.
- Add the Cheeses: Gradually whisk in the grated Parmesan cheese until it melts smoothly into the sauce. Next, stir in the shredded mozzarella cheese and allow it to melt completely, creating a creamy and cheesy sauce.
- Combine Beef and Sauce: Return the cooked ground beef to the skillet and stir well to incorporate it evenly into the Alfredo sauce.
- Toss with Linguine: Add the cooked linguine to the skillet and toss thoroughly until the pasta is fully coated with the cheesy beef Alfredo sauce.
- Serve: Garnish with freshly chopped parsley for a burst of color and freshness. Serve hot immediately for the best taste.
Notes
- Use freshly grated Parmesan cheese for the best melting and flavor.
- For a lighter sauce, you can substitute half of the heavy cream with whole milk, but the sauce will be less rich.
- Feel free to add sautéed mushrooms or steamed broccoli for extra vegetables.
- If the sauce becomes too thick, loosen it with a splash of pasta water or additional cream.
- Reserve some pasta water when draining linguine; it helps bind the sauce to the pasta.
