01 -
Boil a large pot of salted water. Add linguine and cook according to package directions until al dente. Drain, reserving 240 ml of pasta water. Set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until thoroughly browned, breaking up with a spatula for 5–7 minutes. Drain excess fat if necessary.
03 -
Stir minced garlic into the beef and sauté for 2 minutes until aromatic. Season with Italian seasoning, salt, and black pepper. Mix to combine.
04 -
Reduce heat to low, add unsalted butter to the skillet, and allow it to melt completely. Stir in heavy cream until well combined.
05 -
Gradually add grated Parmesan and shredded mozzarella, stirring constantly until the mixture becomes smooth and creamy.
06 -
Add the cooked linguine to the skillet, tossing gently to coat with the cheesy garlic butter sauce. Thin the sauce with reserved pasta water as needed for desired consistency.
07 -
Optionally, sprinkle chopped fresh parsley and red pepper flakes before serving for added flavor and heat.
08 -
Plate immediately and enjoy while hot.