Description
A comforting mashup of creamy Alfredo sauce with the savory flavors of a bacon cheeseburger, perfect for busy weeknight dinners.
Ingredients
- 8 oz penne pasta
- 1 cup Alfredo sauce
- 1 lb ground beef
- 4 oz bacon (6–8 slices)
- 1 cup shredded cheddar cheese
- 1/2 cup pickles, chopped
- 1/2 cup onion, diced
- Salt and pepper, to taste
- 1–2 tablespoons olive oil or butter (for sautéing)
Instructions
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente. Reserve 1/2 cup pasta water, then drain.
- In a skillet, cook the bacon over medium heat until crisp, then transfer to a paper towel-lined plate and crumble once cool.
- Drain most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add the ground beef and break it up, browning until no pink remains, about 6–8 minutes. Season with salt and pepper, and drain excess fat if necessary.
- Lower the heat to medium-low, stir in the Alfredo sauce and 2–4 tablespoons of reserved pasta water until the sauce loosens. Bring to a gentle simmer.
- Add the drained pasta to the skillet and toss to coat evenly. Stir in the shredded cheddar until melted. If the sauce is thick, add more pasta water gradually.
- Fold in the chopped pickles and most of the crumbled bacon, reserving some for garnish. Taste and adjust seasoning.
- Plate immediately and top with remaining bacon and optional extra pickles or chopped green onions.
Notes
For a lighter sauce, stir in a splash of milk to thin the Alfredo. Use low-sodium ingredients if watching salt. For added greens, fold in baby spinach at the end.