Description
This Loaded Bacon Cheeseburger Pasta combines all the flavors of a classic cheeseburger into a comforting pasta dish. Cooked ground beef, crispy bacon, sautéed onions, and garlic blend with cheesy, creamy sauce and diced tomatoes for a hearty and indulgent meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 8 ounces of pasta (penne or rotini work well)
Meat & Bacon
- 1 pound ground beef
- 6 slices of bacon, chopped
Vegetables & Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids & Sauces
- 1 cup beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
Cheese & Seasonings
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Sliced green onions or parsley for garnish (optional)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon pieces until they are crispy. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.
- Sauté Aromatics: In the same skillet with the bacon drippings, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onion turns translucent and the garlic becomes fragrant.
- Brown Ground Beef: Add the ground beef to the skillet. Cook it until browned, breaking it into small crumbles as it cooks. Drain excess fat if necessary to avoid greasy sauce.
- Add Liquids and Tomatoes: Stir in the beef broth, diced tomatoes with their juice, and Worcestershire sauce. Bring the mixture to a simmer and let it cook for about 5 minutes to meld flavors.
- Combine Pasta: Add the cooked pasta to the skillet and toss it to coat thoroughly with the savory sauce.
- Make Creamy Sauce: Stir in the heavy cream and half of the shredded cheddar cheese, mixing until the cheese melts and the sauce turns creamy and smooth.
- Season: Season with salt and pepper to your taste preference.
- Serve: Plate the pasta and top with the crispy bacon pieces, the remaining shredded cheddar cheese, and garnish with sliced green onions or parsley if desired for freshness and color.
Notes
- Use penne or rotini pasta as they hold sauce well.
- Drain excess fat after cooking ground beef to keep the dish from becoming greasy.
- For extra cheesiness, mix in some cream cheese or more cheddar if desired.
- Leftover pasta can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make it spicier, consider adding a pinch of cayenne pepper or chopped jalapeño when sautéing the onions.
