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Creamy Beef Spaghetti in Tomato Mozzarella Sauce
Isabella

Cajun Beef Spaghetti with Garlic Cheddar Cream Sauce

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Ingredients Method

Ingredients
  

  • 1¼ lbs ground beef
  • 12 oz spaghetti
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic minced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¾ teaspoon salt or to taste
  • 1½ cups heavy cream
  • 4 oz cream cheese softened
  • 1½ cups freshly shredded sharp cheddar cheese
  • 1 cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water
  • 1 tablespoon chopped fresh parsley
  • Extra Parmesan for garnish

Method
 

  1. Cook the spaghetti according to the package directions until al dente. Scoop out ½ cup of the cooking water before draining.
  2. Warm the olive oil with 1 tablespoon of butter in a deep skillet over medium-high heat. Brown the ground beef, breaking it into small crumbles as it cooks.
  3. Sprinkle the Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt over the beef. Stir and cook for another minute.
  4. Add the minced garlic along with the remaining 2 tablespoons of butter. Cook briefly until the butter melts and the garlic softens.
  5. Lower the heat to medium. Pour in the heavy cream, then work in the cream cheese until it blends into the sauce.
  6. Stir in the cheddar and Parmesan in small handfuls, letting each addition melt before adding more.
  7. Add the drained spaghetti and turn it through the beef and creamy sauce. Use a splash of the reserved pasta water if the sauce needs loosening.
  8. Cook everything together for another 1 to 2 minutes, then finish with chopped parsley and extra Parmesan.