Creamy Bacon Beef Pasta (Print Version)
# Ingredients:
→ For the pasta
01 -
12 oz (340 g) pasta (penne, rotini, or fettuccine)
02 -
1 tablespoon olive oil
→ For the cheeseburger mixture
03 -
1 lb (450 g) ground beef
04 -
1 small onion, diced
05 -
3 cloves garlic, minced
06 -
6 strips of bacon, cooked and crumbled
07 -
1 cup (240 ml) heavy cream
08 -
1/2 cup (120 ml) milk
09 -
1 cup (100 g) shredded cheddar cheese
10 -
1/2 cup (50 g) grated Parmesan cheese
11 -
2 tablespoons ketchup (optional, for cheeseburger flavor)
12 -
1 teaspoon mustard (optional)
13 -
1 teaspoon paprika
14 -
Salt and black pepper, to taste
→ For garnish
15 -
Chopped green onions
16 -
Extra bacon crumbles
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Set aside.
02 -
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat if necessary. Add the diced onion and garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
03 -
Reduce the heat to medium-low. Stir in the heavy cream, milk, ketchup, mustard, paprika, salt, and pepper. Let the mixture simmer for 2-3 minutes.
04 -
Stir in the cheddar cheese, Parmesan cheese, and crumbled bacon. Cook, stirring, until the cheese is melted and the sauce is smooth and creamy.
05 -
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. Heat for 1-2 minutes until warmed through.
06 -
Transfer the pasta to a serving dish. Garnish with chopped green onions and extra bacon crumbles. Serve hot.
# Notes:
01 -
For a smoky flavor, use smoked paprika or add a splash of barbecue sauce to the sauce.
02 -
This dish is best served fresh but can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
03 -
Swap ground beef for ground turkey or chicken for a lighter option.