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This creamy pasta blends ground beef, crispy bacon, sharp cheddar, and Alfredo sauce into a satisfying meal packed with rich flavors. It hits the spot when you want comfort food with a twist.
I first made this during a busy week when I wanted something quick but indulgent. Now it’s a go-to whenever I crave something hearty that still feels special.
Ingredients
- 400 grams penne pasta: This classic shape holds sauce well making every bite flavorful
- 350 grams ground beef: Choose an 80 20 blend for the best balance of flavor and juiciness
- 120 grams thick-cut bacon: Adds a smoky crisp texture that elevates the dish
- 350 milliliters Alfredo sauce: Use homemade for freshness or a good quality store-bought option
- 120 grams sharp cheddar cheese shredded: Melts beautifully and gives a bold cheesy punch
- 60 grams chopped pickles optional: They add a surprising tang that cuts through the richness
- Salt to taste: Enhances all the flavors naturally
- Freshly ground black pepper to taste: Adds warmth and depth
Step-by-Step Instructions
- Cook the pasta:
- Boil the penne in salted water until just tender but still firm to the bite. Reserve about one hundred twenty milliliters of the cooking water before draining. This starchy water helps loosen the sauce later. Set pasta aside.
- Prepare the bacon:
- In a large skillet over medium heat, cook the thick-cut bacon until very crisp. Remove and drain on paper towels to soak up excess fat. Chop into small pieces.
- Brown the ground beef:
- Add the ground beef to the skillet with about one tablespoon of reserved bacon fat. Break it into small bits and cook over medium heat until fully browned and no pink remains. Drain any excess fat carefully.
- Combine bacon and beef:
- Return the chopped bacon to the skillet with the browned beef. Stir thoroughly to combine the smoky flavors.
- Add Alfredo sauce:
- Pour the Alfredo sauce into the skillet with the meat mixture. Stir well and simmer gently for two minutes so the flavors meld. If the sauce feels too thick add a splash of the reserved pasta water to loosen it up.
- Mix in the pasta:
- Add the drained pasta to the skillet and toss everything so the pasta is fully coated with the creamy sauce.
- Incorporate the cheese:
- Sprinkle the shredded sharp cheddar over the pasta. Gently mix until the cheese melts and blends into the sauce creating a luscious texture.
- Finish and serve:
- Fold in the chopped pickles if you like that tangy contrast. Season with salt and freshly ground black pepper to your taste. Divide the pasta onto plates or bowls. Garnish with extra cheese or bacon bits for added appeal. Serve immediately.
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I love the sharp cheddar here because it brings a boldness that balances the creamy sauce and smoky bacon. One memorable night my family insisted on seconds and thirds which made me realize this recipe is a keeper.
Storage Tips
Keep leftovers refrigerated in a sealed container for up to three days. When reheating, stir in a little milk or cream to bring back the sauce’s silky texture. For longer storage, freeze in airtight containers for up to three months and thaw overnight in the fridge before reheating.
Ingredient Substitutions
Ground turkey or chicken can replace beef for a lighter version though the flavor will be milder. Use turkey bacon instead of pork bacon for less fat. Parmesan or mozzarella can be swapped with cheddar depending on your preferred cheese flavor. For dairy-free, try a plant-based Alfredo sauce and vegan cheese alternatives.
Serving Suggestions
Serve this pasta with a simple green salad dressed with lemon vinaigrette to brighten the richness. Garlic bread or crusty rolls make a perfect accompaniment to soak up any leftover sauce. A crisp white wine or light beer pairs nicely with the hearty flavors.
Cultural Context
This dish marries the classic American cheeseburger flavor with Italian creamy pasta traditions. It’s a fun fusion that combines the familiarity of a burger with the indulgence of Alfredo, showing how comfort food can cross culinary boundaries effortlessly.
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Common Recipe Questions
- → Can I use a different type of pasta?
Yes, any short pasta like fusilli, rigatoni, or shells will work well to hold the sauce and toppings.
- → What’s the best way to reheat this dish?
Reheat gently in a skillet with a splash of milk or cream to restore the creamy texture of the Alfredo sauce.
- → Do I have to use pickles?
No, pickles are optional and can be omitted or replaced with sautéed onions or jalapeños for a different flavor profile.
- → Can I make this ahead of time?
Yes, it holds up well in the fridge for up to four days and can also be frozen in individual portions.
- → How do I keep the cheese from making the sauce greasy?
Let the pasta cool slightly before mixing in the cheese to prevent the sauce from separating due to high heat.
- → Can I substitute the ground beef?
Yes, ground turkey or plant-based meat alternatives can be used for a lighter or vegetarian version.