Bacon Cheeseburger Pasta with Creamy Penne and Cheddar (Print version)
Creamy penne tossed with seasoned beef, crispy bacon, cheddar, mustard, ketchup, and pickles for a cozy bacon cheeseburger pasta dinner.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne pasta
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup reserved pasta water, as needed
For the beef and bacon
04 -
6 slices thick-cut bacon, chopped
05 -
1 lb (450 g) lean ground beef
06 -
1 small yellow onion, finely diced
07 -
3 cloves garlic, minced
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
For the creamy cheddar sauce
11 -
2 tablespoons tomato paste
12 -
1/4 cup (60 g) ketchup
13 -
2 tablespoons yellow mustard or spicy brown mustard
14 -
1 tablespoon Worcestershire sauce
15 -
1 cup (240 ml) half-and-half
16 -
2 oz (55 g) cream cheese, cubed
17 -
2 cups (225 g) shredded sharp cheddar cheese
18 -
1/2 cup chopped dill pickles, plus more for serving
19 -
2 tablespoons sliced green onions, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne until al dente, then reserve 1 cup of pasta water and drain.
02 -
Cook the chopped bacon in a large skillet over medium heat for 6-8 minutes, until crisp. Transfer to a paper towel and leave about 1 tablespoon of bacon drippings in the skillet.
03 -
Add the ground beef and onion to the skillet. Cook for 6-7 minutes, breaking up the beef, until browned and cooked through. Stir in garlic, smoked paprika, salt, and pepper for 30 seconds.
04 -
Stir in tomato paste, ketchup, mustard, and Worcestershire sauce. Cook for 1 minute, scraping the skillet so the browned bits mix into the sauce.
05 -
Reduce the heat to low. Stir in half-and-half, cream cheese, and 1/4 cup reserved pasta water until the cream cheese melts and the sauce looks smooth.
06 -
Add the shredded cheddar a handful at a time, stirring until melted before adding more. Keep the heat low so the sauce stays smooth.
07 -
Fold in the drained penne, crisp bacon, and chopped pickles. Add more pasta water as needed until glossy and creamy. Serve hot with extra pickles and green onions if desired.
# Good to know:
01 -
Best served right after cooking while the cheddar sauce is loose and creamy.
02 -
Reserve pasta water before draining because it helps thin the sauce without making it watery.
03 -
Use freshly shredded cheddar for the smoothest melt.