Ground Beef Fettuccine Spicy Cream

This ground beef and fettuccine dish in a spicy garlic provolone cream sauce is comfort food with a little kick that’s perfect for dinner any night of the week. The creamy sauce pairs beautifully with the savory beef and al dente pasta, creating a rich and satisfying meal that’s surprisingly easy to prepare. I first made this when I needed something quick but special, and now it’s one of those go-to recipes that always impresses without much fuss.

I remember making this on a cold evening when everyone wanted something warming and easy. The spicy cream sauce kept everyone happily digging in and seconds were the norm.

Ingredients

• 12 ounces fettuccine: choose good quality pasta for the best texture
• One pound lean ground beef: lean to avoid greasy sauce and keep it hearty
• Two tablespoons olive oil: for browning the beef evenly
• Two tablespoons butter: adds richness to the sauce
• One small onion, finely diced: onions build the base flavor
• Three cloves garlic, minced: fresh garlic gives brightness and a gentle kick
• One teaspoon oregano: adds a subtle earthiness
• One teaspoon Cajun seasoning: brings the spicy depth you can adjust for heat preference
• One teaspoon garlic powder: enhances the garlic flavor
• Salt and black pepper to taste: essential for seasoning every element
• Two tablespoons all-purpose flour: thickens the sauce to creamy perfection
• One cup broth (chicken or beef): adds savory body to the sauce
• Two cups heavy cream: makes the sauce luxuriously smooth
• One cup grated provolone cheese: melts beautifully with a mild sharpness
• Half cup grated parmesan cheese: adds nutty saltiness
• Chopped fresh parsley for garnish: brightens the dish visually and flavor-wise

Step-by-Step Instructions

Sauté the Ground Beef:

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring to break it apart, until fully browned. Drain off any excess fat and transfer beef to a plate to keep it ready for the sauce.

Softening the Onion and Garlic:

In the same pan, reduce heat to medium and add diced onion. Cook until the onion is translucent and soft, about 5 minutes. Add the minced garlic and cook for about 30 seconds, just until fragrant—be careful not to burn it.

Spice it Up:

Sprinkle the oregano, Cajun seasoning, and garlic powder over the onion and garlic mixture. Stir well to coat the aromatics evenly and cook briefly to release the spices’ full aromas.

Make the Roux and Build the Sauce:

Sprinkle the flour over the vegetables and stir continuously to create a roux. This step is key for thickening, so keep stirring until the flour cooks through but doesn’t brown. Gradually whisk in the broth followed by the heavy cream. Keep stirring until the sauce thickens and becomes smooth.

Add the Cheeses:

Lower the heat to gentle and add the provolone and parmesan cheeses. Stir continuously until both cheeses melt completely and the sauce is creamy and smooth, without any lumps.

Combine Beef and Sauce:

Return the cooked ground beef to the skillet. Stir it into the sauce and let it simmer together on low heat for a few minutes so the flavors meld.

Toss in the Pasta:

Add the cooked and drained fettuccine to the skillet with the sauce and beef. Toss thoroughly to ensure every strand is coated in that rich, creamy sauce.

Garnish and Serve:

Serve the pasta hot with a generous sprinkle of chopped fresh parsley to add a pop of color and a fresh herbal note.

Save

Provolone is my favorite part of this dish since it melts into the creamiest sauce and has a wonderful mild tang. One winter night, after a long day, this dish was exactly what we needed to feel cozy and satisfied around the table.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce and keep it creamy.

Ingredient substitutions

Ground turkey or chicken can be used instead of beef for a lighter version. If you don’t have provolone, mozzarella or a mild white cheddar can work, though the flavor will change slightly.

Serving suggestions

This pairs nicely with a crisp green salad or steamed broccoli to cut through the richness. Garlic bread is another great side to mop up any leftover sauce.

Cultural context

Creamy pasta dishes with rich cheese sauces have strong roots in Italian-American comfort food, but the Cajun seasoning here gives it a modern southern twist, marrying two culinary traditions into one cozy plate.

Recipe FAQs

→ How do you ensure the ground beef stays juicy and flavorful?

Brown the ground beef over medium-high heat, allowing it to sear without stirring too often. This develops a rich crust while retaining moisture.

→ What’s the best way to achieve a creamy sauce without lumps?

Create a roux by cooking flour with butter until lightly golden, then slowly whisk in broth and cream to prevent clumps and ensure smoothness.

→ Can different cheeses be used in place of provolone?

Yes, semi-soft cheeses like mozzarella or fontina can substitute nicely, offering creamy meltability and mild flavor.

→ How to adjust the spiciness of this dish?

Modify the Cajun seasoning amount or swap it for milder herbs to suit your heat preference while maintaining flavor balance.

→ What’s the best way to cook fettuccine for this dish?

Boil pasta until just al dente to ensure it holds texture after mixing with the creamy sauce without becoming mushy.