Loaded Bacon Cheeseburger Pasta Recipe
This Loaded Bacon Cheeseburger Pasta is SO EASY! Juicy beef, smoky turkey bacon, and creamy cheddar cheese come together for a comforting, flavorful weeknight meal.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Colander
- Measuring cups and spoons
- Sharp knife and cutting board
- Cheese Grater
Ingredients
- 8 oz pasta your choice - I recommend penne or rotini for best sauce cling
- 1 lb ground beef choose lean for less grease
- 1 cup turkey bacon chopped (for that smoky crunch)
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup beef broth adds savory depth
- 1 cup heavy cream for a rich, velvety sauce
- 2 cups shredded cheddar cheese sharp or mild, depending on preference
- 1 tsp paprika smoky, sweet spice boost
- 1 tsp salt adjust to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup green onions chopped (for garnish and freshness)
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz of pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water for later.
- In a large skillet over medium-high heat, add the ground beef. Break it up with your spoon and cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
- Add the chopped turkey bacon to the skillet with the beef. Cook until the bacon pieces are crispy, about 4-5 minutes. This step infuses the dish with smoky flavor.
- Push the meat and bacon mixture to one side of the pan. Add diced onion to the cleared space and cook until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds, stirring frequently so it doesn’t burn.
- Pour in the beef broth and heavy cream. Stir well to combine, scraping the bottom of the pan to release any browned bits. Add paprika, salt, and black pepper. Let the sauce simmer gently for 3-5 minutes until it thickens slightly.
- Reduce heat to low. Add the cooked pasta to the skillet and stir to coat evenly in the sauce. Sprinkle the shredded cheddar cheese over the top and stir until melted and creamy. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Remove from heat and sprinkle chopped green onions over the top for a pop of color and freshness. Serve immediately and enjoy the cozy comfort of this Loaded Bacon Cheeseburger Pasta Recipe.
Notes
- Use penne, rotini, or shells for best sauce cling; avoid thin spaghetti.
- Swap turkey bacon with smoked bacon for a richer flavor, but drain excess fat.
- Mix cheddar with Monterey Jack or mozzarella for a different cheesy profile.
- Add a pinch of cayenne or red pepper flakes for heat.
- Store leftovers in airtight containers for up to 3 days refrigerated or freeze for 2 months.