In a large pot, bring salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente (about 9–11 minutes). Reserve ½ cup pasta water, drain linguine, and set aside.

Heat a large skillet over medium heat and add a drizzle of olive oil. Add ground beef, season with salt and pepper, and cook until browned (about 5–7 minutes). Remove beef and set aside, leaving drippings in the pan.

In the same skillet, lower heat to medium-low and add unsalted butter. Once melted, add minced garlic and stir for about 1 minute until fragrant but not burnt.

Pour in heavy cream, whisking gently with the garlic and butter mixture. Allow to simmer for about 3–4 minutes until slightly thickened. Gradually add freshly grated Parmesan cheese, whisking until smooth.

Return the cooked ground beef to the skillet and add the drained linguine. Toss together gently to coat evenly with the creamy sauce. Add reserved pasta water as needed to achieve desired consistency.

Garnish with cracked black pepper, fresh parsley, and red pepper flakes. Serve immediately while warm.