Ingredients
Scale
- 8 oz pasta (penne, rigatoni, or fettuccine work best)
- 1 lb ground beef
- 4 slices of bacon, crispy and crumbled
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 tbsp flour
- 1/4 cup beef broth
- 1/2 tsp smoked paprika (optional)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, crumble, and set aside.
- Brown the Beef: Using the same skillet, cook the ground beef over medium heat. Season with onion powder, salt, and pepper. Cook until browned, then drain off any excess grease and set the beef aside.
- Make the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1-2 minutes, stirring constantly to make a roux. Gradually pour in the heavy cream, whisking to avoid lumps. Add in cheddar, Parmesan, beef broth, and smoked paprika if using. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Bring It All Together: Add the cooked pasta, beef, and half of the bacon to the Alfredo sauce. Stir everything together until well coated. Taste and adjust seasoning as needed.
- Serve: Plate the pasta and sprinkle the remaining bacon on top. For extra flair, add a bit more shredded cheese or a sprinkle of parsley. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes