1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain the rest and set pasta aside.

2. In a large skillet over medium heat, heat a small drizzle of olive oil. Add ground beef and cook until browned, breaking it up as it cooks. Season with salt and pepper. Once fully browned, remove and set aside.

3. In the same skillet, lower the heat and melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.

4. Stir in heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes until slightly thickened.

5. Add in the parmesan cheese and stir until the sauce is smooth and fully melted.

6. Return the cooked beef to the skillet and stir to combine with the sauce. Add chopped parsley and adjust seasoning.

7. Add the cooked linguine to the sauce and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.

8. Serve immediately, topped with extra parmesan, parsley, red pepper flakes if desired, and a thyme sprig for garnish.