Ingredients
Equipment
Method
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
- In a skillet, cook the diced bacon over medium heat until crispy, letting out a rich aroma, then transfer to a paper-towel-lined plate to drain excess fat.
- Add the ground beef to the bacon fat in the skillet and cook over medium heat, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add the minced garlic to the beef and cook for about 1 minute until fragrant, with a slight sizzle and aroma filling the air.
- Pour in the heavy cream and stir well, bringing the mixture to a gentle simmer as it thickens slightly, about 3-4 minutes.
- Stir in the shredded cheddar cheese until melted and smooth, creating a creamy sauce coating the meat mixture.
- Add the cooked pasta to the sauce, tossing gently to coat every piece evenly with the cheesy, savory sauce.
- Chop the crispy bacon into small bits and fold half into the pasta mixture, reserving the rest for topping to add crunch.
- Serve the pasta hot, garnished with the remaining bacon bits and an extra sprinkle of shredded cheddar, for a melty finishing touch.
Notes
You can add sliced pickles or jalapeños for extra flavor. For a lighter version, substitute heavy cream with Greek yogurt added at the end.