Description
This Cheesy Beef Alfredo with Linguine is a creamy, comforting pasta dish featuring savory ground beef simmered in a rich Alfredo sauce made with heavy cream, Parmesan, and mozzarella cheeses. Perfect for a hearty family dinner, it combines the classic flavors of Italian seasoning and garlic for a deliciously satisfying meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz linguine, cooked al dente
Beef and Seasonings
- 1 lb ground beef
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
Garnish
- Fresh parsley (optional)
Instructions
- Cook the Pasta: Prepare the linguine according to the package instructions until al dente. Drain the pasta thoroughly and set it aside for later.
- Cook the Beef: In a large skillet over medium heat, add the ground beef. Cook it until it is browned and fully cooked through, breaking it apart as it cooks. Drain any excess fat from the skillet and set the cooked beef aside.
- Prepare the Alfredo Sauce: Using the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Simmer the Cream: Pour in the heavy cream and stir in the Italian seasoning and garlic powder. Let the sauce simmer gently for 2 to 3 minutes to combine the flavors.
- Add Cheese: Gradually whisk in the grated Parmesan cheese until it fully melts and creates a smooth sauce. Then stir in the shredded mozzarella cheese, allowing it to melt and blend into the creamy sauce.
- Combine Beef and Sauce: Add the cooked ground beef back into the skillet with the Alfredo sauce. Stir well to coat the beef evenly with the cheesy sauce.
- Toss with Linguine: Add the cooked linguine into the skillet and toss thoroughly to ensure that each strand of pasta is coated with the beef and creamy Alfredo sauce mixture.
- Serve: Garnish the dish with freshly chopped parsley if desired, and serve hot for a delicious, comforting meal.
Notes
- Drain excess fat from the beef to keep the sauce from becoming greasy.
- Use freshly grated Parmesan for the best texture and flavor.
- To make it lighter, substitute half-and-half for heavy cream, but the sauce will be less creamy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a spicier kick, add red pepper flakes when sautéing the garlic.
