Step 1

Cook the Pasta – In a large pot, bring the water to a boil. Add 1 ½ teaspoons salt and stir to dissolve. Add the pasta and cook until al dente, about 10 minutes, or according to the manufacturer's directions. Use tongs to transfer to a colander. Reserve the starchy pasta water. While the pasta cooks, make the cajun alfredo sauce.

Step 2

Saute the Garlic – Heat a large skillet over low heat. Add butter. Once melted, add garlic and saute until fragrant, about 30 seconds. Do not brown the butter or garlic.

Step 3

Bloom the Spices – Add ½ teaspoon salt, smoked paprika, garlic powder, onion powder, black pepper, oregano, thyme, and cayenne. Saute until fragrant, about 30 seconds.

Step 4

Simmer the Sauce – Add the heavy cream and stir to combine. Bring to a simmer over medium heat. Cook, frequently stirring, and scrap the pan sides and bottom to ensure the cream does not curdle. Reduce the sauce to about 1 cup, about 8 to 10 minutes. The consistency should be slightly thickened and be able to coat the back of a spoon.

Step 5

Stir in the Parmesan – Turn off the heat and stir in the parmesan cheese. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until you reach the desired consistency. Typically ¼ cup is needed. Season with salt and pepper to taste. Add more cayenne for a spicier flavor. If the sauce cools down, warm it over low heat until hot.

Step 6

To Serve – Add the pasta to the alfredo sauce, gently tossing to combine. If desired, garnish with a sprinkle of paprika or cayenne.