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- Boil the Pasta:
- Cook the linguine in a large pot of boiling salted water according to the package instructions until the strands are al dente. Drain fully but do not rinse so they hold onto the sauce later.
- Brown the Beef:
- Heat olive oil in a large skillet over medium high. Add ground beef breaking it apart as it browns. Season with salt and pepper so every bite tastes savory. Keep cooking and stirring until no pink remains and the meat is fully crumbled. Remove beef to a plate to keep it juicy later.
- Build the Garlic Butter Base:
- Melt butter in the same skillet over medium heat. Scatter in minced garlic and stir until the bits turn golden and release a full burst of fragrance. Do not rush this part since lightly browning the garlic deepens overall flavor.
- Deglaze with Broth:
- Pour in the chicken broth and scrape any browned bits from the pan bottom into the liquid. Let this mixture simmer for a couple of minutes to concentrate the taste.
- Make the Creamy Sauce:
- Reduce the heat to low and gently add heavy cream to the pan. Once the cream is warmed add the Parmesan and mozzarella cheeses with Italian seasoning garlic powder and a bit more salt and pepper. Stir steadily until the cheese dissolves and the sauce thickens into a velvety blanket.
- Combine Everything:
- Return the reserved beef to the skillet and toss it through the creamy sauce so every bit gets coated. Add your drained linguine and use tongs to gently combine until every noodle is enveloped with sauce and beef.
- Finish and Serve:
- Divide the pasta between bowls and shower over fresh parsley or added Parmesan if you want extra lift at the table.
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