Wash the red bell pepper, then finely dice it with the 3 garlic cloves.

Bring a large pot of salted water to a boil on the stovetop.

Cook the 250 g dry pasta until al dente according to its package time.

Reserve 150 ml pasta cooking water, then drain the pasta in the colander.

Combine the 300 g ground beef, egg, cornstarch, cumin, turmeric, salt, and black pepper in a mixing bowl.

Mix the beef mixture until the seasonings are evenly distributed.

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned ground beef and cook until browned and fully cooked through, about 6 to 8 minutes.

Add the diced red bell pepper and garlic to the skillet.

Sauté the vegetables until softened and fragrant, about 4 minutes.

Stir in paprika and herbes de Provence to coat the beef and vegetables.

Pour the 200 ml heavy cream and 150 ml pasta cooking water into the skillet.

Simmer the sauce for 2 to 3 minutes until lightly thickened.

Add the drained pasta and grated cheese to the creamy beef sauce.

Toss until the pasta is evenly coated, then serve hot.