Description
Cheesy Beef Alfredo with Linguine is a rich and creamy pasta dish featuring perfectly cooked linguine tossed in a luscious homemade Alfredo sauce blended with ground beef, Parmesan, and mozzarella cheeses. This easy-to-make comfort meal combines savory flavors with smooth textures, making it ideal for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz linguine, cooked al dente
Beef and Sauce
- 1 lb ground beef
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- Fresh parsley (optional)
Instructions
- Cook the Pasta: Prepare linguine according to package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Cook the Beef: In a large skillet over medium heat, add ground beef and cook, stirring occasionally, until browned and fully cooked through. Drain excess fat and set beef aside.
- Prepare the Alfredo Sauce: In the same skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Simmer with Cream and Seasonings: Pour in the heavy cream, then stir in Italian seasoning and garlic powder. Allow the mixture to simmer gently for 2 to 3 minutes, stirring frequently to combine flavors.
- Add Cheese: Gradually whisk in the grated Parmesan cheese until thoroughly melted and smooth within the sauce. Add the shredded mozzarella cheese and stir until it melts completely, forming a creamy, cheesy sauce.
- Combine Beef and Sauce: Return the cooked ground beef to the skillet and stir thoroughly to incorporate it evenly into the cheesy Alfredo sauce.
- Toss with Linguine: Add the cooked linguine to the skillet, then toss or stir well to fully coat the pasta strands with the beef and cheesy Alfredo sauce mixture.
- Serve: Garnish the pasta with freshly chopped parsley if desired, then serve immediately while hot for the best flavor and texture.
Notes
- To reduce fat, use half-and-half instead of heavy cream, but the sauce will be less rich.
- For a spicier kick, add a pinch of red pepper flakes with the garlic.
- Ensure the pasta is drained well to avoid diluting the sauce.
- Freshly grated Parmesan works best for melting smoothly into the sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
