Prepare the Spice Blend: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, cayenne, and thyme. Set aside.

Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve about 250ml of the starchy pasta water.

Sauté the Garlic: While the pasta is cooking, melt the butter in a large, deep frying pan or skillet over a medium-low heat. Add the minced garlic and cook for about 1-2 minutes until fragrant, being careful not to let it brown.

Bloom the Spices: Add your prepared Cajun spice blend to the butter and garlic. Stir continuously for 30-60 seconds. This step is crucial; it toasts the spices and deepens their flavour. You'll notice the aroma becoming much more intense.

Add the Cream: Slowly pour in the double cream, whisking constantly as you add it. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 4-5 minutes, stirring occasionally, until it has thickened slightly.

Melt the Cheese: Turn the heat off completely. This is the step that guarantees a smooth sauce. Gradually add the freshly grated Parmesan cheese, a small handful at a time, stirring until each addition has fully melted before adding the next. I find that this method prevents the cheese from clumping or the sauce from becoming grainy.

Combine and Finish: Add the drained pasta directly to the skillet with the sauce. Stir in the chopped fresh parsley. Toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.

Serve Immediately: Divide the Cajun Alfredo pasta among warm bowls. Garnish with a little extra fresh parsley and a sprinkle of Parmesan cheese, if you like.