Ingredients (Serves 4–6)
Main Ingredients
- 1 lb ground beef (80/20 preferred)
- 8 strips of bacon, chopped
- 1 small onion, finely diced
- 16 oz fettuccine or penne pasta
For the Sauce
- 2 cups heavy cream
- 1 tbsp unsalted butter
- 1 tsp minced garlic
- 1 tbsp Dijon mustard (optional but adds tang)
- 1 tbsp Worcestershire sauce
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp smoked paprika (optional for depth)
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Instructions – Step by Step
1. Cook the Pasta
- Bring salted water to a boil in a large pot.
- Cook pasta until just al dente (firm to the bite).
- Drain and reserve 1 cup of pasta water. Set pasta aside.
2. Crisp the Bacon
- In a large skillet, cook chopped bacon over medium heat until crispy.
- Remove with a slotted spoon and place on paper towels.
- Keep a tablespoon or two of bacon fat in the skillet for flavor.
3. Brown the Beef
- Add diced onion to the skillet with the bacon drippings and sauté until softened.
- Add ground beef and cook until browned and crumbled.
- Stir in Worcestershire sauce, Dijon mustard, salt, pepper, and paprika.
- Transfer the beef mixture to a bowl and keep warm.
4. Make the Alfredo Sauce
- In the same pan, melt butter and add minced garlic. Cook for 30 seconds.
- Add heavy cream and bring to a gentle simmer (don’t boil).
- Stir in the cheeses one handful at a time until smooth and creamy.
- If the sauce is too thick, add reserved pasta water a little at a time.
5. Combine Everything
- Add cooked pasta to the Alfredo sauce and stir until fully coated.
- Fold in the ground beef and crispy bacon.
- Mix everything over low heat until hot and combined.
Optional Garnishes
- Fresh chopped parsley
- More cheddar or mozzarella on top
- Extra bacon crumbles
- A dash of red chili flakes or cracked pepper
Storage & Reheating Tips
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of milk or cream to loosen the sauce.