Description
Okay, so imagine the most indulgent cheeseburger you’ve ever had, but instead of being on a bun, it’s tossed with creamy Alfredo pasta and loaded with crispy bacon. Yeah, we went there. This Loaded Bacon Cheeseburger Alfredo Pasta is basically what happens when comfort food has no chill whatsoever — seasoned ground beef, crispy bacon bits, caramelized onions, gooey cheese, and all of it swimming in the richest, creamiest Alfredo sauce you’ve ever experienced. It’s the kind of over-the-top creation that makes you question your life choices while simultaneously planning when you can make it again. This isn’t just dinner; this is the ultimate “treat yourself” meal that combines all your favorite guilty pleasures into one absolutely ridiculous and ridiculously delicious dish.
Ingredients
For the Pasta Base:
- 1 lb penne or rigatoni pasta (you want something chunky that holds sauce)
- Salt for pasta water
For the Cheeseburger Situation:
- 1 1/2 lbs ground beef (80/20 blend is perfect)
- 8 strips thick-cut bacon, chopped
- 2 large onions, sliced thick
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil (if needed)
For the Loaded Alfredo Sauce:
- 6 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups Parmesan cheese, freshly grated
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup American cheese, cubed (for ultimate meltiness)
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- Salt and white pepper to taste
For the Loaded Toppings:
- 1 cup extra sharp cheddar, shredded
- 4 green onions, chopped
- 1/2 cup dill pickles, diced (trust me on this one)
- 2 Roma tomatoes, diced and drained
- Extra bacon crumbles
- Fresh parsley for garnish
Optional Extras:
- 1/4 cup sour cream for extra richness
- Hot sauce for those who live dangerously
- More pickles because pickles make everything better
Instructions
Bring a large pot of generously salted water to a rolling boil.
Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
Don’t rinse — we want that starchy goodness.
In a large, deep skillet or Dutch oven, cook chopped bacon over medium heat until crispy and golden.
Remove bacon with a slotted spoon and set aside on paper towels.
Leave about 3 tbsp of bacon fat in the pan (liquid gold right there).
Add sliced onions to the bacon fat and cook over medium-low heat for 15-20 minutes, stirring occasionally.
You want them golden brown and sweet — this takes patience but is so worth it.
Remove onions and set aside with the bacon.
Increase heat to medium-high. Add ground beef to the same pan.
Season with Worcestershire, garlic powder, onion powder, smoked paprika, salt, and pepper.
Cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes).
Add minced garlic and cook for another minute until fragrant.
Remove beef and set aside, but keep the pan with all those beautiful fond bits.
In the same pan (we’re building layers of flavor here), melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 2 minutes, stirring constantly.
Slowly pour in heavy cream and milk, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
Remove from heat and gradually stir in Parmesan, cheddar, and American cheeses until melted and smooth.
Add nutmeg and smoked paprika. Season with salt and white pepper.
If the sauce seems too thick, add pasta cooking water a little at a time until it’s perfect.
Add the cooked pasta to the cheese sauce and toss until every piece is coated.
Fold in the cooked ground beef, most of the bacon (save some for topping), and caramelized onions.
Add sour cream if using — it makes everything extra rich and tangy.
Toss everything together over low heat for 2-3 minutes until heated through.
Transfer to serving bowls or a large platter.
Top with extra cheddar cheese, remaining bacon crumbles, green onions, diced pickles, and tomatoes.
Garnish with fresh parsley because we’re fancy even when we’re being ridiculous.
Serve immediately with hot sauce on the side for the brave souls.
Notes
This is pretty much a complete meal on its own, but a simple green salad helps cut through all that richness.
Serve with garlic bread for soaking up every drop of that amazing sauce.
Cold beer is basically mandatory with this level of indulgence.
Maybe some steamed broccoli if you want to pretend you’re being healthy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~780 kcal
- Carbohydrates: ~52g
- Protein: ~38g