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Loaded Bacon Cheeseburger Alfredo Pasta

by

Total Time: 45 minutes
Active Time: 25 minutes
Intensity: Medium
Serves: 4-6

This decadent recipe is the ultimate fusion comfort food, marrying the smoky, savory goodness of a bacon cheeseburger with the rich, creamy satisfaction of Alfredo pasta. Imagine ground beef and crispy bacon folded into a velvety, cheesy sauce, all tossed with fettuccine and topped with classic burger fixings. It’s a one-pan wonder that’s surprisingly straightforward to make and guaranteed to be a crowd-pleaser.

Ingredients

For the Pasta & Meat:

  • 1 lb (450g) fettuccine or pappardelle pasta

  • 1 tbsp olive oil

  • 1 lb (450g) lean ground beef (85/15 or 90/10)

  • 6 oz (170g) thick-cut bacon, chopped

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1 tsp smoked paprika

  • 1/2 tsp black pepper

  • Salt, to taste

For the Alfredo Sauce:

  • 4 tbsp (1/2 stick) unsalted butter

  • 1 1/2 cups heavy cream

  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving

  • 1 cup shredded sharp cheddar cheese

  • 2 tbsp cream cheese (optional, for extra creaminess)

  • 1/2 tsp garlic powder

  • 1/4 tsp ground nutmeg (optional)

For Serving/Garnish:

  • 1 cup shredded iceberg lettuce

  • 1 large tomato, diced

  • 1/2 cup dill pickle slices or chopped pickles

  • Sesame seeds or everything bagel seasoning (optional)

  • Fresh parsley, chopped (for garnish)

Equipment

  • Large pot for boiling pasta

  • Large, deep skillet or Dutch oven

  • Tongs and wooden spoon

  • Measuring cups and spoons

  • Grater (for fresh Parmesan)

Instructions

1. Prep & Boil the Pasta (Time: 15 minutes | Intensity: Low)

Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions for al dente. Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and set aside. While the pasta cooks, begin the sauce.

2. Cook the Bacon & Beef (Time: 10 minutes | Intensity: Medium-High)

Heat olive oil in your large skillet or Dutch oven over medium-high heat. Add the chopped bacon and cook until crispy, 5-7 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the drippings in the pan.

Add the diced onion to the bacon fat and cook for 2-3 minutes until softened. Add the ground beef, breaking it up with your wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain any excess grease if necessary, leaving about 1 tablespoon in the pan for flavor. Stir in the minced garlic, smoked paprika, black pepper, and a pinch of salt. Cook for 1 more minute until fragrant. Remove the beef mixture to a bowl and set aside.

3. Build the Alfredo Sauce (Time: 10 minutes | Intensity: Medium)

Reduce the heat to medium. In the same skillet, melt the butter. Pour in the heavy cream and bring to a gentle simmer (do not boil vigorously). If using, whisk in the cream cheese until smooth.

Reduce heat to low. Gradually whisk in the grated Parmesan and cheddar cheeses until fully melted and the sauce is smooth. Stir in garlic powder and nutmeg. The sauce will thicken as it heats.

4. Combine Everything (Time: 5 minutes | Intensity: Low)

Add the cooked ground beef mixture and most of the crispy bacon (reserve some for garnish) back into the skillet with the Alfredo sauce. Stir to combine fully.

Add the drained pasta to the skillet. Using tongs, toss the pasta thoroughly in the sauce until every strand is coated. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time until you reach your desired consistency. Taste and adjust seasoning with salt and pepper.

5. Serve Immediately (Intensity: Low)

Divide the pasta among warm bowls or plates. Top each serving with shredded lettuce, diced tomato, pickle slices, and the remaining reserved bacon. Sprinkle with sesame seeds, extra Parmesan, and fresh parsley if desired.

Chef’s Notes & Variations

  • Pasta Choice: Penne or rigatoni are excellent alternatives for holding the chunky sauce.

  • Make it Spicy: Add 1/2 tsp crushed red pepper flakes with the garlic.

  • Lighter Version: Substitute half-and-half for heavy cream and use ground turkey. The sauce will be slightly less rich but still delicious.

  • Vegetable Boost: Stir in a handful of fresh spinach or diced mushrooms with the onions.

  • Make-Ahead: The meat and bacon can be cooked 1 day ahead. The sauce is best made fresh, but leftovers reheat beautifully with a splash of milk.

Nutrition Information

(Per serving, based on 6 servings)

  • Calories: ~890

  • Total Fat: 58g

  • Saturated Fat: 30g

  • Cholesterol: 195mg

  • Sodium: 950mg

  • Total Carbohydrates: 60g

  • Dietary Fiber: 3g

  • Sugars: 5g

  • Protein: 38g

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