Description
Bold Cajun flavors meet cheesy indulgence in this unforgettable pasta dish. Juicy seared beef is tossed with spaghetti and enveloped in a velvety sauce made from parmesan, mozzarella, and asiago. A meal that delivers spice, creaminess, and satisfaction all in one bowl.
Ingredients
For the Cajun Beef:
- 400g (14 oz) beef sirloin or ribeye, thinly sliced or chopped
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
For the Pasta:
- 250g (9 oz) spaghetti
- Salt (for pasta water)
For the Three-Cheese Cream Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated asiago cheese
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup reserved pasta water
For Garnish:
- Fresh chopped parsley
- Extra grated parmesan
- Cracked black pepper
Instructions
- Season beef with Cajun seasoning, paprika, salt, and pepper.
- Heat olive oil in a skillet and sear beef on medium-high heat for 2–3 minutes per side. Set aside.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Add cream and bring to a gentle simmer.
- Whisk in parmesan, mozzarella, and asiago cheeses until smooth and melted.
- Add black pepper and red pepper flakes if using.
- Toss in the spaghetti and mix until coated. Use pasta water to loosen the sauce if needed.
- Return beef to the skillet and combine with the pasta.
- Serve hot, garnished with parsley, parmesan, and cracked pepper.