Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta, reserving ½ cup of the pasta water for later use.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and 1 small finely diced yellow onion. Sauté for 2-3 minutes until the onion becomes translucent.

Increase the heat to medium-high and add 1 pound of ground beef. Season with 1 teaspoon of salt, ½ teaspoon of ground black pepper, and 1 teaspoon of Italian seasoning. Cook for 6-8 minutes, stirring frequently.

Reduce heat to low and pour in 1 cup of heavy cream, stirring to combine. Let it gently simmer for 4-5 minutes until the sauce thickens. Add 1 cup of freshly grated Parmesan cheese and mix until melted.

Add the cooked linguine to the skillet with the sauce, tossing gently. If the sauce is too thick, incorporate some reserved pasta water gradually.

Garnish with freshly chopped parsley or thyme and serve immediately, offering extra Parmesan cheese on the side.