1. Bring a large pot of salted water to a boil. Add linguine and cook until just under al dente. Reserve ¾ cup of pasta water, then drain and set aside.

2. In a large skillet over medium-high heat, cook ground beef until browned and slightly crispy. Season with salt and pepper. Remove from skillet, leaving 1 tablespoon of fat behind.

3. Reduce heat to medium. Add butter and stir in garlic, cooking for 30 seconds until fragrant.

4. Lower the heat and pour in heavy cream. Stir gently until it begins to thicken, then gradually mix in the parmesan until the sauce is smooth.

5. Add cooked linguine to the skillet and toss to coat in the sauce. Slowly add reserved pasta water until the sauce reaches your desired consistency.

6. Return browned beef to the skillet. Toss again until heated through and evenly combined.

7. Taste and adjust with salt, pepper, or red pepper flakes if needed.

8. Plate the pasta, garnish with extra parmesan, chopped parsley, and thyme if desired. Serve hot.