Creamy Parmesan Beef Linguine with Garlic Butter Sauce

Sometimes the most luxurious meals come from the humblest ingredients. This Creamy Parmesan Beef Linguine with Garlic Butter Sauce transforms simple ground beef and pasta into a restaurant-quality dinner. Max calls this "fancy spaghetti" because the sauce is silky, golden, and rich, clinging to the noodles in a way that feels indulgent, while the crispy beef adds a savory crunch that you just don't get with a traditional bolognese.

A rich and savory pasta dish featuring linguine tossed in a garlic butter parmesan sauce, topped with crispy seasoned ground beef and herbs.

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Why You Will Love This Creamy Parmesan Beef Linguine with Garlic Butter Sauce

This dish breaks the mold of tomato-based meat sauces. It relies on a velvety emulsion of garlic butter, parmesan cheese, and starchy pasta water to create a sauce that is rich without being heavy. It is budget-friendly, using ground beef, yet the result looks and tastes sophisticated. Plus, it comes together in about 25 minutes, making it perfect for a weeknight when you want something comforting but different.

How To Make Creamy Parmesan Beef Linguine with Garlic Butter Sauce

The visual appeal of this dish comes from the texture. We start by browning ground beef until it is deep brown and crispy—almost like bacon bits. We set that aside and use the flavorful fat to sauté plenty of garlic. We then build a sauce with butter, cream, and parmesan. The hot linguine is tossed in this liquid gold, absorbing the flavor, before being topped with the crispy beef and a shower of fresh herbs for a pop of color.

Creamy Parmesan Beef Linguine with Garlic Butter Sauce Ingredients

The Crispy Beef

• 1 lb lean ground beef
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• Salt and black pepper to taste
• 1 tablespoon olive oil

The Pasta & Sauce

• 12 oz linguine pasta
• 4 tablespoons unsalted butter
• 4 cloves garlic (minced)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese (freshly grated is best for melting)
• ½ cup reserved pasta water
• ½ teaspoon red pepper flakes (optional for heat)

The Garnish

• ¼ cup fresh parsley (finely chopped)
• 2 tablespoons toasted breadcrumbs (optional, for extra crunch)
• Extra Parmesan for serving

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Step by Step Method

Boil the Pasta

• Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente.
• Important: Before draining, scoop out 1 cup of the starchy pasta water. You will need this to make the sauce silky.

Crisp the Beef

• While the water boils, heat olive oil in a large skillet over medium-high heat.
• Add the ground beef, breaking it up into very small crumbles. Season with Italian seasoning, onion powder, salt, and pepper.
• Cook undisturbed for a few minutes to let a crust form, then stir. Continue cooking until the beef is deeply browned and crispy. Remove beef from the pan and set aside.

Make the Garlic Butter Sauce

• Reduce the heat to medium-low. In the same skillet (don't wipe it out!), add the butter.
• Once melted, add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant but not brown.
• Pour in the heavy cream and simmer gently for 2–3 minutes until slightly thickened.
• Stir in the Parmesan cheese until melted and smooth.

Combine and Emulsify

• Add the cooked linguine directly into the skillet with the sauce.
• Pour in ½ cup of the hot reserved pasta water. Toss vigorously with tongs for 1–2 minutes. The sauce will look thin at first but will thicken and cling to the noodles as you toss.

Serve

• Divide the creamy pasta among bowls.
• Top generously with the reserved crispy beef, fresh parsley, and toasted breadcrumbs to replicate that golden, textured look.

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Max’s Reaction: "I love the crunchy meat on top! The sauce tastes like the garlic bread dipping sauce but on noodles."

What Pairs Well With Creamy Parmesan Beef Linguine with Garlic Butter Sauce

This pasta is rich and buttery, so it benefits from a side dish with high acidity or crunch. A crisp Caesar salad with lemon dressing cuts through the fat perfectly. Steamed green beans or roasted asparagus are also great options to add some vegetables to the meal. Of course, a slice of crusty bread is essential for mopping up any leftover garlic butter sauce.

Creamy Parmesan Beef Linguine with Garlic Butter Sauce Variations

Spicy Garlic Beef

• Double the red pepper flakes and add a teaspoon of Calabrian chili paste to the butter for a fiery kick that wakes up the palate.

Mushroom & Beef

• Sauté sliced cremini mushrooms in the butter before adding the garlic. The earthiness of the mushrooms pairs wonderfully with the creamy parmesan sauce.

Lightened Up

• Swap the heavy cream for half-and-half or a mix of chicken broth and milk. You may need to use a little more parmesan or a teaspoon of cornstarch to get the sauce to thicken properly.

Herb Lover's

• Stir in fresh basil and chopped spinach right at the end of the cooking process. The residual heat will wilt the spinach and release the aroma of the basil.

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Equipment

• Large Skillet or Sauté Pan (deep enough to toss pasta)
• Large Pot (for boiling water)
• Tongs
• Cheese Grater

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that cream-based sauces will thicken significantly when cold.

Make Ahead Strategy

You can brown the beef and chop the herbs a day in advance. However, the sauce and pasta are best made fresh. If you must prep ahead, undercook the pasta slightly so it doesn't turn mushy when reheated.

Reheating Instructions

Reheat on the stovetop over low heat with a splash of water or milk to loosen the sauce. Microwave reheating works too, but do it in short bursts and stir frequently to prevent the butter from separating.

Creamy Parmesan Beef Linguine with Garlic Butter Sauce FAQs

A New Pasta Night Favorite

This recipe reinvents the standard "meat and pasta" night into something elegant yet comforting. It’s savory, garlic-forward, and satisfying. If you love easy, hearty meals, be sure to try our One Pot Beefaroni Recipe for a nostalgic tomato twist, or the healthy Turkey Bowls Recipe for a lighter option. For a flavor-packed rice dish, the Cajun Honey Garlic Sausage Rice Recipe is a must-try.

Share your Creamy Parmesan Beef Linguine! Tag us @HannahCooking with #CreamyBeefLinguine; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Creamy Parmesan Beef Linguine with Garlic Butter Sauce recipe and let us know what twists or ingredients you used!

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Creamy Parmesan Beef Linguine

A rich and savory pasta dish featuring linguine tossed in a garlic butter parmesan sauce, topped with crispy seasoned ground beef and herbs.

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Course: Dinner

Cuisine: Italian-American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 plate

Calories: 650kcal

Cost: $15

Equipment

• 1 Large skillet (Deep sides)
• 1 Large pot (For pasta)
• 1 Tongs (For tossing)

Ingredients

• ▢ 12 oz linguine pasta - Or fettuccine
• ▢ 1 lb ground beef - Lean
• ▢ 4 tablespoon unsalted butter - For sauce
• ▢ 4 cloves garlic - Minced
• ▢ 1 cup heavy cream - For richness
• ▢ 1 cup Parmesan cheese - Freshly grated
• ▢ ½ cup pasta water - Reserved from boiling
• ▢ 1 tablespoon olive oil - For browning beef
• ▢ 1 teaspoon Italian seasoning - For beef
• ▢ ½ teaspoon onion powder - For beef
• ▢ ¼ cup fresh parsley - Chopped garnish
• ▢ 2 tablespoon breadcrumbs - Toasted (optional)

Instructions 

• Boil linguine in salted water until al dente; reserve ½ cup pasta water before draining.
• Brown ground beef with Italian seasoning, onion powder, salt, and pepper until crispy; remove from pan.
• In the same pan, melt butter and sauté garlic. Add heavy cream and simmer for 2 mins.
• Stir in Parmesan cheese until melted. Add pasta and reserved water; toss to coat.
• Top with crispy beef, parsley, and breadcrumbs before serving.

Notes

Reserve pasta water to emulsify the sauce. Crisp the beef thoroughly for the best texture contrast.

Nutrition

Serving: 350g | Calories: 650kcal (33%) | Carbohydrates: 65g (22%) | Protein: 32g (64%) | Fat: 30g (46%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg (37%) | Sodium: 550mg (24%) | Potassium: 400mg (11%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 900IU (18%) | Vitamin C: 5mg (6%) | Calcium: 300mg (30%) | Iron: 4mg (22%)