- 12 oz (340 g) linguine pasta
Long, flat pasta like linguine holds creamy sauces well and is commonly used in garlic butter and Alfredo-style recipes. - 1 lb (450 g) ground beef
Provides hearty, savory protein. Many creamy beef linguine and garlic butter pasta recipes start with about 1 pound of ground beef. - 3 tablespoons unsalted butter
Forms the base of the garlic butter sauce and enriches the final dish. Butter is central in garlic butter pasta recipes. - 5 cloves garlic, minced
Delivers bold garlic flavor; similar recipes use 4–5 cloves for a pronounced but balanced taste. - 1 teaspoon Italian seasoning
Adds a blend of herbs like oregano, basil, and thyme that complement the beef and creamy sauce, matching the seasoning profiles in creamy beef linguine recipes. - Salt and pepper, to taste
Essential for seasoning the beef, sauce, and pasta properly. - 1 cup heavy cream
Creates a rich, velvety sauce; heavy cream is standard in Parmesan and mozzarella cream sauces for beef linguine. - 1 cup shredded mozzarella cheese
Melts into the cream for a stretchy, ultra-creamy sauce. Many recipes pair mozzarella with Parmesan; your version leans fully into mozzarella for mild, comforting cheesiness. - Optional: chopped parsley or grated Parmesan for garnish
Adds freshness, color, and a final savory hit, just as in similar garlic butter beef pastas.
Step-by-step instructions
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta. Cooking the pasta separately and reserving water to adjust the sauce thickness is a common technique in creamy linguine recipes.
Set the drained pasta aside.
Brown the ground beef
In a large skillet over medium-high heat, add the ground beef and cook until browned and cooked through, breaking it apart with a spoon into small crumbles. This browning step mirrors other beef linguine recipes that build flavor from the fond left in the pan.
If there is excess grease, drain it off carefully. Season the beef with salt, pepper, and the Italian seasoning. Stir to coat and cook for another minute so the herbs bloom in the residual fat.
You can either push the beef to one side of the skillet or transfer it to a bowl and keep warm while you make the sauce.
Make the garlic butter sauce
With the skillet over medium heat, add the butter. Once melted and foamy, add the minced garlic. Cook for 1–2 minutes, stirring frequently, until fragrant and just starting to turn lightly golden at the edges. Garlic butter and creamy pasta recipes emphasize not letting the garlic burn, as it will turn bitter.
If you removed the beef, you’ll be cooking the garlic in the butter and any browned bits left on the bottom of the pan, which adds extra flavor to the sauce.
Add cream and cheese
Lower the heat to medium-low. Pour in the heavy cream, stirring to combine with the garlic butter and any pan juices. Let it heat gently until steaming but not boiling.
Add the shredded mozzarella gradually, stirring constantly until it melts and the sauce becomes smooth and creamy. Cheesy garlic butter linguine and Parmesan cream sauces typically melt cheese over low heat to prevent graininess and separation.
If the sauce looks very thick at this stage, stir in a splash of the reserved pasta water to loosen it. Many creamy beef pasta recipes recommend adjusting consistency with pasta water or broth.
Combine pasta and beef
Return the cooked ground beef (if you removed it) to the skillet and stir to coat it in the sauce. Add the cooked linguine to the skillet, tossing with tongs until all the pasta is well coated in the cheesy garlic butter sauce and the beef is evenly distributed. This “toss everything in one pan” finish is standard in garlic butter beef linguine recipes.
If needed, add more of the reserved pasta water a little at a time until the sauce reaches your preferred creaminess and coats the pasta without clumping.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve
Divide the Cheesy Garlic Butter Linguine Pasta with Savory Ground Beef among bowls or plates. Garnish with chopped fresh parsley and/or grated Parmesan if you like, as suggested in similar recipes for a fresh, savory finish.
Serve immediately while hot, with garlic bread or a simple green salad on the side.
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