Garlic Butter Beef Linguine with Creamy Parmesan Sauce Step-by-step instructions

Before you start

Before you start cooking, assemble all your ingredients on the counter. Mince the garlic finely and chop the fresh parsley to have them ready to go. Grate the parmesan cheese and have your measuring tools at hand.

Boil a large pot of water and prepare your colander. Having everything prepped makes the cooking process smooth and prevents any rushing during the sauce-making stage, ensuring that the pasta stays warm and the sauce retains its perfect, glossy consistency.

Instructions

Searing the Meat

1. 1Prepare the Pasta and Beef
   Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through to 160°F (71°C). Remove the beef from the skillet and set aside.
   Look for Beef should be browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the beef is thoroughly browned to develop a deep, savory flavor profile.

The ground beef should be deeply browned and fragrant, with no traces of pink remaining. The kitchen should smell savory as the fat renders. Check that the beef is fully cooked to the required temperature before removing it from the skillet to prepare for the next step of the sauce.

Developing the Sauce

2. 2Create the Creamy Sauce
   In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about one minute. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the parmesan cheese until the sauce is smooth and thickened. Return the cooked beef to the skillet and stir to combine.
   Look for Sauce should be smooth, glossy, and slightly thickened.
   Tip Keep the heat low when adding cheese to prevent the sauce from breaking or becoming oily.

The sauce should look smooth, creamy, and golden from the butter and garlic infusion. When the parmesan is whisked in, it should melt completely into the cream, creating a thick, uniform sauce.

Ensure the heat is kept low to prevent any separation of the dairy before you add the pasta back in.

Final Assembly

3. 3Toss and Serve
   Add the cooked linguine and diced tomatoes to the skillet with the sauce. Toss everything together using tongs until the pasta is evenly coated and glossy. If the sauce is too thick, add a splash of reserved pasta water. Serve immediately, garnished with fresh chopped parsley.
   Look for Pasta should be well-coated and steaming hot.
   Tip Adding pasta water helps emulsify the sauce for a perfect, restaurant-style coating.

The pasta should be perfectly coated in the glossy sauce, with the beef and tomatoes distributed evenly throughout. The dish should look vibrant with the pop of color from the diced tomatoes and fresh parsley. It is now ready to be served immediately while the sauce is at its creamiest.

Common mistakes

A common mistake is overcooking the pasta; always aim for al dente as it will continue to cook slightly when tossed in the hot sauce. Another error is adding the cheese while the sauce is at a rolling boil, which can cause the fat to separate and make the sauce oily.

Avoid using too much heat during the final stages; a gentle simmer is sufficient to bring all the flavors together without compromising the texture of the creamy sauce.

How to tell it’s done

The dish is considered done when the pasta is cooked to an al dente texture, meaning it is tender but still has a slight bite. The sauce should be thick enough to coat the back of a spoon without running off immediately.

The ground beef must be cooked through to an internal temperature of 160°F (71°C) to ensure it is safe to eat. Once all ingredients are combined and heated through, the dish is ready to be plated and enjoyed immediately.

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