Ingredients:

  • 1 lb lean ground beef
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz linguine, broken in half
  • 2 cups beef broth, low sodium
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place a deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned. Drain excess grease, leaving about one tablespoon in the pan.
  2. Lower the heat to medium. Stir in the butter, minced garlic, onion powder, Italian seasoning, salt, and pepper. Stir constantly for 1–2 minutes until the butter is melted and the garlic is fragrant.
  3. Pour in the beef broth and heavy cream, scraping the browned bits (fond) from the bottom of the pan. Add the broken linguine, ensuring it is mostly submerged. Bring to a gentle simmer, cover with a lid, and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and the sauce has reduced.
  4. Remove the lid and stir in the grated Parmesan cheese over low heat for 1 minute until melted and the sauce is glossy. Garnish with fresh parsley.