Creamy Garlic Butter Cajun Beef Spaghetti Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready for use. Cook the spaghetti in a separate pot of salted boiling water until al dente, then drain and set aside.

Ensure the cheese is shredded and the parsley is finely minced so that the final assembly can proceed quickly without the sauce drying out.

Instructions

Searing and Base Creation

1. 1Brown the Beef
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink. Ensure the internal temperature reaches 160°F (71°C) to ensure safety. Drain any excess fat if desired.
   Look for the beef is browned and no longer pink
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the heat steady to get a nice sear on the meat for maximum flavor.
2. 2Season and Create Sauce Base
   Add the butter to the skillet with the beef and let it melt completely. Once melted, stir in the Cajun seasoning to coat the meat evenly. Pour in the heavy cream and bring the mixture to a gentle simmer, allowing it to slightly thicken.
   Look for the butter is melted and the cream is simmering
   Tip Use a whisk if the cream needs help incorporating with the seasoned butter.

The meat should be dark brown and fragrant. The butter and cream should be bubbling gently with the Cajun spices, creating a cohesive, aromatic base that is ready to receive the cooked pasta without any burnt spots on the bottom of the skillet.

Combining Pasta and Sauce

3. 3Combine with Pasta
   Add the pre-cooked spaghetti to the skillet. Toss the noodles thoroughly using tongs until every strand is coated in the creamy Cajun sauce. Ensure the pasta is heated through by tossing for about two minutes.
   Look for the spaghetti is fully coated and hot
   Tip Add a splash of pasta water if the sauce becomes too thick during tossing.

The spaghetti should be fully coated in the creamy mixture. The texture should look glossy and smooth, with the beef evenly distributed throughout the strands.

The pasta must be hot enough to ensure the subsequent addition of cheese melts properly.

Final Melt and Garnish

4. 4Melt the Cheese and Garnish
   Fold the shredded mozzarella cheese into the pasta until it begins to melt and create an elastic, stringy texture. Once the cheese is bubbly and incorporated, remove from heat. Top with red pepper flakes and fresh minced parsley before serving immediately.
   Look for the cheese is melted and stretchy
   Tip Do not overcook the cheese once added or it may separate from the cream.

The final dish should feature a beautiful, elastic cheese pull upon lifting a forkful. The red pepper flakes and parsley should be evenly distributed, providing a pop of color and a balanced finish to the rich, creamy flavor profile of the meal.

Common mistakes

A common mistake is overcrowding the pan, which causes the beef to steam rather than brown. Another error is adding the cheese while the skillet is on high heat, which can cause the milk solids to separate and create an oily texture.

Finally, failing to season the pasta water adequately can leave the final dish tasting bland despite the flavorful sauce.

How to tell it’s done

The beef is fully cooked when it reaches an internal temperature of 160°F (71°C) throughout. The sauce should be thick enough to coat the back of a spoon, and the mozzarella should be fully melted and stretchy.

If the sauce appears too thin, continue simmering for another minute before adding the cheese.

• Ground meat: 160°F (71°C) in the thickest part