Description
A decadent and comforting Loaded Bacon Cheeseburger Alfredo Pasta combining hearty ground beef, crispy bacon, and creamy cheese sauce with tender pasta for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 12 ounces pasta (such as penne or fettuccine)
Meat
- 1 pound ground beef
- 6 slices bacon, chopped
Vegetables and Aromatics
- 1 small onion, chopped
- 3 cloves garlic, minced
Dairy and Cheese
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
Garnishes
- 1/2 cup diced pickles (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente, then drain and set aside to keep warm.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving some bacon fat in the skillet for added flavor.
- Brown Beef and Onion: Add ground beef and chopped onion to the skillet. Cook over medium heat for about 6-8 minutes until the beef is fully browned and the onion is softened, stirring occasionally to break up the meat.
- Sauté Garlic: Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Make Cheese Sauce: Reduce heat to low. Stir in heavy cream, shredded cheddar cheese, grated Parmesan cheese, salt, black pepper, smoked paprika, and red pepper flakes if using. Simmer gently for 3-5 minutes, stirring often, until the sauce thickens slightly.
- Combine Pasta and Bacon: Add the cooked pasta and crispy bacon back to the skillet. Toss all ingredients together to evenly coat the pasta with the creamy sauce and distribute the bacon throughout.
- Garnish and Serve: Serve immediately, garnished with diced pickles and chopped fresh parsley for added flavor and a pop of color.
Notes
- For extra cheesiness, add more cheddar or mix in mozzarella cheese.
- Incorporate sautéed mushrooms or bell peppers for added vegetables and texture.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid sauce separation.
