Creamy Garlic Butter Beef Linguine Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready, as the cooking process moves quickly once the skillet is hot.

Mince the garlic finely to ensure it distributes evenly throughout the dish. Shred the provolone cheese fresh to achieve the best melt.

Bring a large pot of water to a rolling boil and ensure the ground beef is ready to be added to the pan. Having everything prepped prevents the sauce from over-reducing while you scramble for ingredients.

Instructions

Browning the beef

1. 1Cook the pasta and beef
   Bring a large pot of salted water to a boil and cook the linguine until al dente. Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, ensuring it reaches 160°F (71°C). Drain any excess fat.
   Look for The beef is browned and cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Reserve a small amount of pasta water before draining.

The beef should be deeply browned and crumbled into small, uniform pieces. There should be no signs of pink meat, and the bottom of the skillet should show some flavorful browned bits, which will be lifted by the butter and garlic in the next phase.

Developing the garlic base

2. 2Prepare the garlic butter base
   In the skillet with the cooked beef, add the butter and minced garlic. Sauté for one minute until the garlic is fragrant. Ensure the heat is low to prevent the garlic from burning.
   Look for The garlic is fragrant and softened.
   Tip Keep the heat controlled to maintain the flavor.

The garlic should be soft and fragrant, and the butter should be fully melted. As the ingredients heat, they will begin to pick up the savory essence of the beef. The mixture should be smooth and have a light golden hue.

Tossing and melting

3. 3Combine and melt the cheese
   Add the cooked linguine to the skillet. Toss with the beef and garlic butter. Sprinkle the provolone cheese over the pasta and toss until the cheese is melted and creates stringy pulls.
   Look for The cheese is melted and creates pulls.
   Tip Add a splash of reserved pasta water if needed.

The pasta should be perfectly coated in the garlic butter. The cheese will have melted into long, stretchy strands that bind the pasta together. The entire skillet should look cohesive and smell intensely of garlic, butter, and savory beef.

Common mistakes

Avoid overcooking the garlic, which can turn bitter and ruin the flavor of the entire dish. Be careful not to use excessive heat, as this can cause the cheese to separate or become oily.

Do not add the cheese until the very end, as prolonged heat can cause the cheese to lose its elasticity. Finally, ensure the beef is properly drained of excess fat to prevent the final dish from feeling greasy or heavy.

How to tell it’s done

The dish is done when the ground beef is fully browned and cooked to an internal temperature of at least 160°F (71°C). The sauce should be bubbling and glossy, clinging well to the pasta.

The cheese should be fully melted and incorporated, creating long, stringy pulls when lifted with tongs. If the mixture looks too dry, stir in a tablespoon of reserved pasta water until the desired consistency is achieved.

• Ground meat: 160°F (71°C) in the thickest part