Description
A creamy, spicy pasta that dresses tender seared steak in a velvety, cheesy sauce.
Ingredients
- 400 g spaghetti
- 450 g diced sirloin or ribeye steak
- 2 tbsp Cajun seasoning
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 100 g cream cheese, at room temperature
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8–10 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
- Toss the diced steak with the Cajun seasoning and let it rest for 5 minutes.
- Heat a large skillet over high heat and add the butter. Sear the steak in batches for about 2 minutes per side until browned. Remove the steak and keep it warm.
- Reduce heat to medium and sauté the minced garlic in the same skillet for about 30 seconds.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the room-temperature cream cheese until the sauce is smooth.
- Add the shredded mozzarella and grated Parmesan, stirring until you have a silky sauce. Adjust with salt and pepper.
- Return the seared steak and the drained spaghetti to the skillet. Toss everything to coat and add reserved pasta water as needed.
- Warm through for 1–2 minutes and serve immediately, garnished with parsley.
Notes
Serve hot; the sauce thickens as it cools. Use starchy pasta water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun