Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Sauté 2 minced garlic cloves and 1 finely diced yellow onion for 2-3 minutes until fragrant.

Increase heat to medium-high. Add 1 pound of ground beef and cook for 6-8 minutes until evenly browned. Season with salt, pepper, and 1 teaspoon of Italian seasoning.

Lower heat to medium, pour in 1 cup of heavy cream, and simmer for 4-5 minutes. Gradually stir in 1 cup of freshly grated parmesan cheese until melted and creamy.

Add the drained linguine into the skillet, tossing everything together thoroughly. Use reserved pasta water to adjust sauce consistency if needed.

Remove from heat, adjust seasoning if necessary, and garnish with chopped parsley or thyme and red pepper flakes if desired. Serve immediately.