Ingredients
Scale
- 12 oz fettuccine pasta
- 8 slices bacon, chopped
- 1 lb ground beef (80/20 blend recommended)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 2 tbsp butter
- Fresh parsley for garnish
Instructions
- Cook fettuccine in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
- In a skillet, cook bacon until crispy. Remove and set aside. In same skillet, cook ground beef with onion and garlic until browned. Season with paprika, Worcestershire sauce, salt, and pepper.
- In a saucepan, melt butter, add heavy cream and simmer. Stir in Parmesan until sauce thickens, adding pasta water if needed.
- Combine cooked pasta with beef mixture. Pour Alfredo sauce over top and toss. Add half the bacon and sprinkle with cheddar cheese. Cover to melt cheese. Garnish with remaining bacon and parsley.
Notes
- For extra flavor, mix ground beef with Italian sausage.
- Substitute half the heavy cream with whole milk for a lighter sauce.
- Add red pepper flakes for spice or top with diced tomatoes for burger authenticity.
- Store leftovers in fridge for up to 3 days – reheat with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 720 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg