Description
This Cheesy Beef Alfredo with Linguine is a comforting Italian-American dish featuring tender linguine pasta coated in a rich, creamy Alfredo sauce loaded with savory ground beef, Parmesan, and mozzarella cheeses. The sauce is perfectly seasoned with Italian herbs, garlic, and a hint of paprika, making it an indulgent yet easy weeknight dinner option.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Beef Mixture
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
Sauce
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
Garnish
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.
- Brown the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed to ensure the dish isn’t greasy.
- Sauté Aromatics: Add the finely chopped onion to the skillet with the beef and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Season the Beef Mixture: Sprinkle salt, black pepper, Italian seasoning, and paprika over the beef and onions. Stir to combine all the flavors evenly throughout the mixture.
- Add Flour for Thickening: Sprinkle the all-purpose flour over the beef mixture and stir well to coat. Cook for about 1 minute to eliminate the raw flour taste and begin thickening the sauce base.
- Create the Alfredo Sauce: Slowly pour in the heavy cream and whole milk while stirring continuously. This helps form a smooth and creamy sauce without lumps. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes until it slightly thickens.
- Incorporate Cheese and Butter: Stir in the grated Parmesan cheese and butter until both are melted and the sauce turns rich and creamy.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss to coat the pasta evenly in the Alfredo sauce. Use a splash of the reserved pasta water to loosen the sauce if it feels too thick.
- Melt Mozzarella: Stir in the shredded mozzarella cheese until melted and well combined, adding an extra creamy and cheesy layer.
- Garnish and Serve: Sprinkle chopped fresh parsley and crushed red pepper flakes, if using, to add freshness and a slight kick. Serve immediately for the best flavor and texture.
Notes
- Substitute ground turkey or chicken to make this dish lighter and leaner.
- For a richer sauce, add extra Parmesan cheese.
- The sauce will thicken as it cools; add a splash of milk when reheating to loosen it.
