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A bowl of Cheesy Bacon Cheeseburger Alfredo with creamy sauce, ground beef, and crispy bacon.

Loaded Cheesy Bacon Cheeseburger Alfredo

This recipe is a glorious collision of two beloved comfort foods, marrying the juicy, savory satisfaction of a loaded bacon cheeseburger with the decadent, creamy embrace of a classic fettuccine alfredo. Tender pasta is tossed in a velvety sharp cheddar and parmesan sauce, studded with seasoned ground beef and crispy bacon for an unforgettable weeknight indulgence.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fettuccine or other sturdy pasta
  • 1 lb lean ground beef
  • 8 slices bacon, chopped
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken or beef broth
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Parmesan cheese, freshly grated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • Optional Toppings: Diced tomatoes, chopped pickles, sliced green onions

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • Colander
  • Slotted spoon
  • Whisk or wooden spoon
  • Chef's knife
  • Cutting board
  • Cheese grater
  • Measuring cups and spoons
  • Paper towels

Method
 

  1. In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. Simultaneously, cook pasta in a large pot of boiling salted water according to package directions until al dente.
  2. Add the diced onion to the skillet with the bacon fat and cook for 3-4 minutes until softened. Add the ground beef, season with salt and pepper, and cook, breaking it up with a spoon, until fully browned. Add the minced garlic and cook for one more minute until fragrant. Drain any excess grease.
  3. Melt the butter into the skillet with the beef. Sprinkle the flour over the beef, stir to combine, and cook for one minute to form a roux. Slowly pour in the broth while stirring constantly, then gradually pour in the heavy cream. Bring to a gentle simmer and cook for 2-3 minutes until it thickens slightly.
  4. Reduce the heat to low. Gradually stir in the shredded sharp cheddar and grated Parmesan cheese, a handful at a time, until the sauce is smooth. Do not let the sauce boil. Stir in the Worcestershire sauce and Dijon mustard. Taste and adjust seasoning with salt and pepper if needed.
  5. Add the cooked, drained pasta to the skillet with the sauce. Toss to coat everything evenly. Stir in three-quarters of the crispy bacon. Serve immediately, garnished with the remaining bacon and optional toppings like diced tomatoes, pickles, or green onions.

Notes

Chef's Tips: For the creamiest sauce, buy blocks of cheese and shred them yourself. Cook the pasta just to al dente as it will continue cooking in the sauce. Reserve a cup of starchy pasta water to thin the sauce if it becomes too thick.
Variations: Add 8 oz of sautéed cremini mushrooms with the beef for a 'Mushroom Swiss' flavor. For a spicy kick, sauté diced jalapeños with the onion.
Substitutions: Ground turkey or chicken can be used instead of beef. Any sturdy pasta like penne or rotini works well. Half-and-half can replace heavy cream for a lighter, though less rich, sauce.