Description
A creamy and indulgent dish featuring pasta mixed with bacon, ground beef, and a rich Alfredo sauce, topped with melted cheese and fresh parsley.
Ingredients
Scale
- 450 grams dried pasta (such as penne or fusilli)
- 450 grams bacon, cut into small pieces
- 450 grams ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 240 millilitres heavy cream
- 120 grams shredded cheddar cheese
- 120 grams shredded mozzarella cheese
- 100 grams grated Parmesan cheese
- salt, to taste
- black pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- Set the oven to 200°C and line a baking tray with aluminium foil.
- Boil the pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the bacon pieces until crisp. Transfer to a paper towel-lined plate, then chop into bits.
- In the same skillet, cook the ground beef over medium heat, breaking it apart with a spatula until browned. Drain excess fat if necessary, then remove beef from the skillet and set aside.
- Add olive oil to the skillet and sauté the diced onion over medium heat until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Pour the heavy cream into the skillet and bring to a gentle simmer. Gradually add cheddar, mozzarella, and Parmesan cheese, stirring continuously until the sauce is smooth and creamy.
- Season the sauce generously with salt and black pepper to taste.
- Add drained pasta, bacon bits, and cooked ground beef to the skillet. Toss until everything is thoroughly coated in the sauce.
- Transfer the mixture to a baking dish. Optionally sprinkle with extra cheese on top. Bake in the preheated oven for 15 minutes, or until cheese is melted and the top is bubbling.
- Remove from the oven and garnish with chopped fresh parsley. Serve hot.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter option, substitute turkey bacon and lean ground turkey.
- To add spice, mix in crushed red pepper flakes or diced fresh jalapeños with the sauce.
- Avoid overcooking the pasta; it will finish in the oven and should remain al dente.
- For additional flavour and nutrients, consider stirring in diced tomatoes, mushrooms, or bell peppers.
- If the Alfredo sauce is too thick, thin with a splash of chicken or vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg