Loaded Bacon Cheeseburger Alfredo Pasta

Indulge in the ultimate comfort food fusion! Our Loaded Bacon Cheeseburger Alfredo Pasta recipe combines juicy beef, crispy bacon, and a rich, creamy cheese sauce for a meal that’s irresistibly decadent.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American Fusion
Servings: 6
Calories: Approx. 850-950 per serving

Recipe Overview & Intensity

This recipe is a celebration of indulgence, merging the best parts of a classic bacon cheeseburger with the creamy, comforting embrace of fettuccine Alfredo. It’s a one-pan wonder (plus a pot for pasta) that delivers maximum flavor with a straightforward cooking process.

Recipe Intensity: Intermediate. This recipe is perfect for a home cook with some basic experience. It involves multitasking—cooking pasta, browning meat, and preparing a cheese sauce—but the steps are logical and easy to follow. The key to success is having your ingredients prepped (a practice known as mise en place) before you start cooking, as the sauce comes together quickly. Don’t be intimidated by making a from-scratch Alfredo; it’s simpler than you think and far superior to jarred sauces!

A Note on the Lasting Appeal of This Recipe

The magic of this dish lies in its unforgettable, crave-worthy quality. It’s the kind of meal you’ll think about long after the plates are cleared. The combination of savory, salty, and creamy elements hits all the right notes. While it’s a rich dish perfect for a special weekend dinner, a potluck where you want to be the star, or comforting a crowd, it’s also versatile. You can easily adapt it by using ground turkey, adding in vegetables like spinach or mushrooms, or switching up the cheese blend. This recipe is destined to become a requested favorite in your household—a glorious, decadent treat that brings everyone to the table.

Ingredients

For the Pasta & Meat:

• 1 pound (450g) fettuccine or pappardelle pasta

• 1 tablespoon olive oil

• 1 pound (450g) ground beef (80/20 blend for best flavor)

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon black pepper

• ½ teaspoon salt

For the Alfredo Sauce:

• 6 slices thick-cut bacon, chopped

• 4 tablespoons unsalted butter

• 3 cloves garlic, minced

• ⅓ cup all-purpose flour

• 3 cups whole milk, warmed slightly

• 1 cup heavy cream

• 2 cups freshly grated sharp cheddar cheese

• 1 cup freshly grated Parmesan cheese, divided

• ½ teaspoon onion powder

• ¼ teaspoon ground nutmeg (optional, but highly recommended)

• Salt and white pepper to taste

For Serving/Garnish:

• 1 large tomato, diced

• 2-3 dill pickles, finely chopped

• ¼ cup chopped fresh parsley

• Additional shredded cheese and crumbled bacon

Instructions

Step 1: Prep and Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (firm to the bite). Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and set it aside. The reserved water will be crucial for adjusting the sauce consistency later.

Step 2: Cook the Bacon and Beef

While the pasta water is heating, place the chopped bacon in a large, high-walled skillet or Dutch oven. Cook over medium heat until crispy, about 7-10 minutes. Using a slotted spoon, remove the bacon and set it on a paper towel-lined plate. Leave the rendered bacon fat in the skillet—this is flavor gold!

Increase the heat to medium-high and add the olive oil to the bacon fat. Add the diced onion and cook for 3-4 minutes until softened. Add the ground beef, breaking it up with a wooden spoon. Cook until well-browned, about 5-7 minutes. In the last minute of cooking, add the 3 minced cloves of garlic, smoked paprika, salt, and pepper. Cook until fragrant, about 30 seconds. Drain any excess grease if necessary, then transfer the beef mixture to a bowl and set aside.

Step 3: Create the Roux and Alfredo Sauce

Reduce the heat to medium. In the same now-empty skillet, melt the butter. Add the remaining 3 minced cloves of garlic and cook for 1 minute until fragrant. Sprinkle the flour over the butter and garlic, whisking constantly to form a paste (this is the roux). Cook for 1-2 minutes to remove the raw flour taste, but do not let it brown.

Gradually pour in the warm milk and heavy cream, whisking continuously to prevent lumps. Continue to whisk until the sauce begins to thicken and simmer gently, about 5-7 minutes. The sauce should be smooth and coat the back of a spoon.

Step 4: Cheese it Up!

Remove the skillet from the heat. This is important to prevent the cheese from seizing. Gradually whisk in the grated cheddar and ¾ cup of the Parmesan cheese until fully melted and the sauce is smooth. Stir in the onion powder and nutmeg. Season with salt and white pepper to taste. If the sauce is too thick, whisk in a few tablespoons of the reserved pasta water at a time until it reaches your desired consistency.

Step 5: The Grand Finale – Combine Everything

Return the skillet to low heat. Add the cooked beef and onion mixture back into the creamy Alfredo sauce. Stir to combine. Add the cooked pasta and about half of the reserved crispy bacon. Using tongs, toss everything together until the pasta is evenly coated in the luxurious sauce. If the mixture seems too thick, add more pasta water a splash at a time until it’s perfectly saucy.

Step 6: Serve Immediately

Garnish the pasta generously with the remaining crispy bacon, the remaining ¼ cup of Parmesan cheese, diced tomato, chopped pickles, and fresh parsley. The cool, crisp toppings provide a wonderful contrast to the rich, hot pasta. Serve immediately and watch it disappear!

Nutrition Information (Approximate per serving)

Disclaimer: Nutritional values are estimates and can vary based on specific ingredients used.

• Calories: 890

• Total Fat: 48g

• Saturated Fat: 26g

• Cholesterol: 175mg

• Sodium: 1100mg

• Total Carbohydrates: 68g

• Dietary Fiber: 3g

• Sugars: 12g

• Protein: 45g

This dish is a hearty, high-protein meal, but it is also high in saturated fat and sodium. Enjoy it as an occasional treat within a balanced diet.

Tips for Success

• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. Block cheese grated fresh is the secret to a silky-smooth sauce.

• Warm Your Milk: Adding cold milk to a hot roux can shock the mixture and make it harder to achieve a lump-free sauce. Warming the milk slightly in the microwave or a saucepan first makes a big difference.

• Don’t Rush the Roux: Cooking the flour and butter for a full minute or two is essential to get rid of the raw flour taste, which can ruin a sauce.

• Reserve Pasta Water: The starchy water is a chef’s secret weapon for thinning sauces and helping them cling to the pasta. Never dump it all out!

• Customize It: Feel free to add a teaspoon of Dijon mustard to the sauce for a tangy kick, or stir in a cup of frozen peas during the final combination for a pop of color and veggie power.