Bacon Cheeseburger Pasta
A comforting and satisfying pasta dish that combines the flavors of a cheeseburger with creamy sauce, crispy turkey bacon, and melted cheese, all in one skillet and ready in under 30 minutes.
Ingredients
Pasta and Base Ingredients
- 8 ounces short pasta (penne, rotini, elbow macaroni) Pick whichever you have.
- 1 pound ground beef (80/20 works well for flavor)
- 6 slices turkey bacon, cooked and crispy Reserve 1–2 tbsp fat.
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese, softened
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Salt, to taste
Optional Ingredients
- 1–2 tablespoons reserved pan drippings or olive oil For browning.
- Optional garnishes: chopped chives or sliced pickles
Instructions
Preparation
- Bring a large pot of well-salted water to a rolling boil.
- While it heats, dice turkey bacon into 1/2-inch pieces and let the cream cheese sit at room temperature so it softens.
Cooking
- In a large skillet over medium heat, cook the turkey bacon pieces until crisp, about 8–10 minutes. Transfer turkey bacon to a paper towel-lined plate and leave 1–2 tablespoons of pan drippings in the skillet.
- Add the pasta to the boiling water and cook 1–2 minutes less than package directions for al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Increase the skillet heat to medium-high. If you didn’t save fat, add 1 tablespoon olive oil. Add the ground beef and break it up with a spatula. Brown for 6–8 minutes until no longer pink.
- Season the beef while it’s cooking with garlic powder, onion powder, black pepper, and salt to taste.
- Reduce heat to medium-low. Stir in the softened cream cheese until mostly melted and incorporated into the beef.
- Add the drained pasta, cooked turkey bacon, and shredded cheddar to the skillet. Toss everything together, adding reserved pasta water a little at a time until the sauce is glossy and evenly coats the pasta.
- Taste and adjust seasoning. Serve immediately with optional chopped chives or sliced pickles.
Notes
Refrigerate leftovers in an airtight container within two hours of cooking. Keep for 3–4 days. To reheat, warm in a skillet over low heat with a splash of water or milk. Can also be microwaved. For freezing, transfer cooled pasta to a freezer-safe container for up to 2 months.