Ingredients

Scale

For the Pasta Base:

12 oz penne or rotini pasta (uncooked)
1 lb ground beef (preferably 80/20 for richness)
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
Salt and black pepper to taste

For the Alfredo Cheese Sauce:

2 cups heavy cream
1 cup whole milk
1 ½ cups freshly grated Parmesan cheese
1 ½ cups shredded sharp cheddar cheese
½ tsp paprika
1 tsp Dijon mustard (optional, for depth)
½ tsp onion powder
½ tsp garlic powder

For the Bacon:

6 strips beef bacon, cooked and crumbled

Optional Garnishes:

Fresh parsley or chives, chopped
Extra Parmesan or cheddar

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside, tossing lightly with a bit of olive oil to prevent sticking.

Step 2: Prepare the Bacon

In a large skillet over medium heat, cook the beef bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop into bite-sized pieces. Set aside.

Step 3: Brown the Ground Beef

In the same skillet (leave a little bacon drippings if desired), add a tablespoon of olive oil. Sauté the chopped onion until softened, about 3-4 minutes. Add the garlic and cook for another 30 seconds.

Add the ground beef, season with salt and pepper, and cook until fully browned, breaking it up with a spatula as it cooks. Drain excess grease if necessary.

Step 4: Make the Alfredo Cheese Sauce

Lower the heat to medium-low. To the cooked beef, pour in the heavy cream and whole milk. Stir to combine.

Add Parmesan cheese, shredded cheddar, paprika, garlic powder, onion powder, and Dijon mustard. Stir constantly until the cheeses melt and the sauce becomes thick and creamy, about 5-6 minutes. Adjust seasoning if needed.

Step 5: Combine and Serve

Stir in the cooked pasta and half of the crumbled beef bacon. Mix until the pasta is fully coated in the cheesy beef sauce.

Top with remaining bacon and an extra sprinkle of cheddar or Parmesan cheese if desired. Garnish with chopped parsley or chives and serve hot.

Notes

Cheese Freshness Matters: Always use freshly grated cheese from a block when possible. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
Pasta Type: Choose short pasta with crevices like rotini, penne, or cavatappi – they trap the sauce for maximum flavor in every bite.
Thickening Tip: If your sauce is too thin, simmer uncovered for a few minutes. If too thick, thin with a splash of milk or reserved pasta water.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 670
Sodium: 820mg
Protein: 32g