Begin by cooking the linguine according to the package instructions in a large pot of salted boiling water. Make sure to cook it al dente for the best texture. Once cooked, drain and set aside, reserving a cup of pasta water.

In a large skillet over medium heat, melt a tablespoon of butter. Add the ground beef, breaking it apart with a spatula, and cook until browned. Season with salt, pepper, and Italian seasoning while cooking to enhance the flavor.

Once the beef is browned, add minced garlic to the skillet. Sauté for about a minute until fragrant, ensuring the garlic doesn’t burn.

Reduce the heat to low and stir in the heavy cream and the remaining butter. Allow the mixture to simmer gently, stirring occasionally until it thickens slightly.

Add the cooked linguine to the skillet, tossing it in the creamy sauce until well coated. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.

Remove the skillet from heat and stir in freshly grated Parmesan cheese until melted. Taste and adjust seasoning if necessary.