Description
A creamy and indulgent Bacon Cheeseburger Alfredo Pasta that balances the smoky flavors of bacon and beef with a rich cheese sauce, all while using wholesome, nutritious ingredients.
Ingredients
Scale
1 lb Grass-Fed Ground Beef (90% lean)
6 slices Nitrate-Free Thick-Cut Baco
12 oz Whole Grain or Chickpea Penne
1.5 cups Organic Heavy Cream or Full-Fat Coconut Milk
1 cup Freshly Grated Parmesan Cheese
1 cup Sharp Cheddar Cheese (Grass-fed)
4 cloves Fresh Garlic (minced)
1 small Red Onion (diced)
Sea Salt and Black Pepper to taste
1/4 cup Fresh Parsley (chopped)
Instructions
- Bring a large pot of filtered water to a rolling boil. Add a generous pinch of sea salt. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta
- In a large, cold skillet, cook the chopped bacon over medium heat until crispy. Set aside on a paper towel, keeping 1 tablespoon of bacon fat in the pa
- Sauté diced red onion in the skillet for 3 minutes until translucent. Add the ground beef and cook until browned, adding minced garlic in the last minute
- Lower heat to medium-low, add heavy cream (or coconut milk) until it simmers. Do not boil
- Whisk in the grated Parmesan and sharp cheddar cheese until smooth and thickened
- Combine pasta and crispy bacon, tossing everything together. Add reserved pasta water as needed for consistency. Season with salt and pepper
- Garnish with fresh parsley and serve immediately
Notes
Use block cheese rather than pre-shredded for better melting.
Do not overcook pasta, as it will continue cooking in the sauce.
Add smoked paprika or organic tomato paste for a deeper burger flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 100 mg