Loaded Bacon Cheeseburger Pasta

The first bite hits like a burger — smoky bacon, seasoned beef, sharp cheddar — but in creamy pasta form. This bacon cheeseburger pasta is a weeknight hero that delivers cheeseburger comfort without the grill. After testing this version 12 times and tweaking the seasoning, I landed on a balance of savory sauce, tender pasta, and crisp bacon that holds up when reheated. I developed this riff while teaching quick family dinners, and it’s the version my testers asked for again and again. Read on for precise steps, timing, and pro tips so your pasta comes out perfect every time.

Why This Recipe Works

Browned ground beef and a short simmer build deep, caramelized flavor that mimics a grilled burger.
Crisp bacon added at the end keeps texture contrast; adding it too soon makes it soft.
A splash of tomato paste and mustard gives the sauce the tang and savory edge of a cheeseburger.
Short pasta (like fusilli or shells) traps sauce and bits of bacon for even every-bite flavor.
Finishing with cheese off the heat preserves creaminess without becoming grainy.

Ingredients Breakdown

450 g (1 lb) ground beef — Use 80/20 for good flavor and moisture. Leaner beef will be drier.
170 g (6 oz) bacon, thick-cut, sliced into 2 cm (3/4 in) pieces — Crisp texture matters. If you prefer lower fat, use center-cut bacon but expect less flavor.
340 g (12 oz) short pasta (fusilli, shells, or rotini) — Short shapes hold sauce best. Cook 1 minute less than package time for perfect finish in the sauce.
1 medium onion, 150 g (5 oz), finely chopped — Builds savory base.
2 cloves garlic, minced (about 8 g) — Adds warmth. Don’t burn it.
2 tbsp (30 g) tomato paste — Concentrated umami; do not skip.
1 tbsp (15 g) Dijon mustard — Mimics cheeseburger tang.
480 ml (2 cups) low-sodium beef or chicken broth — Liquid for the sauce; low-sodium keeps control over final salt.
240 ml (1 cup) half-and-half or whole milk — For creaminess. For lighter result, use 120 ml (1/2 cup) milk + 120 ml (1/2 cup) low-fat cream.
170 g (6 oz) sharp cheddar, grated — Use a freshly grated block for melting. Pre-shredded contains anti-caking agents that can affect texture.
60 g (2/3 cup) grated Parmesan — Adds nuttiness and salt depth.
1 tsp kosher salt (Diamond Crystal) or 3/4 tsp (Morton) — If using Morton, reduce amount as it’s denser.
1/2 tsp freshly ground black pepper
Optional: 2 tbsp (8 g) chopped pickles or 1 tbsp (15 ml) pickle brine — For authentic cheeseburger tang.
Optional garnish: sliced scallions, extra bacon, pickles, or a drizzle of ketchup.

Essential Equipment

Large heavy skillet or sauté pan (30 cm / 12 in) with lid — Prevents splatter and fits pasta when mixed in.
Large pot for boiling pasta — You’ll drain but keep some pasta water if needed.
Slotted spoon and wooden spoon — For breaking up meat and removing bacon.
Box grater — Freshly grate cheeses for best melt.
Fine mesh strainer — For quick draining.
If you don’t have a heavy skillet, use a Dutch oven instead; it retains heat and gives even browning.

Step-by-Step Instructions

This recipe serves 6. Prep time 15 minutes, cook time 25 minutes, total time 40 minutes. Inactive time: None.

Step 1: Cook the bacon and set aside

Heat the skillet over medium-high heat and add 170 g (6 oz) bacon pieces. Cook 5–7 minutes, stirring, until deeply browned and crisp. Transfer bacon to a paper towel-lined plate and save 2 tbsp (30 ml) of rendered fat in the pan; discard the rest or reserve for another use.

Step 2: Brown the beef with aromatics

Add 450 g (1 lb) ground beef to the hot pan with the reserved fat. Break into pieces and cook until well-browned, about 6–8 minutes, stirring every 30 seconds. Add 150 g (5 oz) chopped onion and cook until translucent and fragrant, about 4 minutes; then add 2 cloves (8 g) minced garlic and cook 30–45 seconds.

Step 3: Build the sauce base

Stir in 2 tbsp (30 g) tomato paste and 1 tbsp (15 g) Dijon mustard; cook 1–2 minutes until the paste darkens and becomes aromatic. Pour in 480 ml (2 cups) low-sodium broth and scrape up browned bits. Simmer 3–4 minutes to reduce slightly and concentrate flavor.

Step 4: Cook the pasta until just shy of done

While the sauce simmers, bring a large pot of salted water to a boil and add 340 g (12 oz) pasta. Cook for 1 minute less than package directions — usually 7–9 minutes depending on shape — until al dente. Drain, reserving 120 ml (1/2 cup) pasta cooking water.

Step 5: Finish the sauce with dairy and cheese

Lower heat to medium-low and stir in 240 ml (1 cup) half-and-half. Add 170 g (6 oz) grated sharp cheddar and 60 g (2/3 cup) Parmesan in batches, stirring until smooth, about 2–3 minutes. If sauce seems too thick, add reserved pasta water 1–2 tbsp (15–30 ml) at a time.

Step 6: Combine pasta, bacon, and season

Add drained pasta and crisp bacon to the skillet. Toss 1–2 minutes until pasta is evenly coated and bacon is distributed. Taste and adjust salt (1 tsp kosher salt suggested) and pepper. If using pickles or pickle brine, stir in now for brightness.

Step 7: Serve with texture and cool-down time

Turn off the heat and let the pasta sit for 2 minutes — this lets the sauce thicken slightly and adhere to the pasta. Serve immediately topped with extra bacon, scallions, and a few pickle slices.

Expert Tips & Pro Techniques

Do not overcrowd the pan when browning beef — small batches brown better and build flavor. If the pan is crowded, brown in two batches.
Avoid adding all the cheese at once. Add in two batches and stir gently to prevent grainy texture.
Common mistake: soggy bacon. Cook bacon separately until crisp and add right before serving to retain crunch.
Make-ahead: Fully assemble, cool, and refrigerate for up to 2 days. Reheat covered in a 175°C (350°F) oven for 10–12 minutes or on the stove with a splash of milk.
Professional trick for creaminess: Warm the dairy before adding it to the hot pan to reduce temperature shock and prevent splitting.
If you want a smoky stove-top flavor, add 1/4 tsp smoked paprika with the tomato paste.

Storage & Reheating

Refrigerator: Store cooled pasta in an airtight container for up to 3 days. For best texture, keep sauce and pasta together.
Freezer: This dish does freeze, but the texture of the bacon softens. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat covered in a 175°C (350°F) oven for 10–15 minutes until heated through. For stove-top reheating, warm gently over medium-low with 2–3 tbsp (30–45 ml) milk to loosen the sauce. Avoid high-power microwaving; it can make the dairy separate.

Variations & Substitutions

Vegetarian version: Replace beef and bacon with 450 g (1 lb) plant-based ground meat and 170 g (6 oz) tempeh bacon or smoked mushrooms. Keep cooking times similar.
Turkey or chicken: Use 450 g (1 lb) ground turkey or chicken; add 1 tbsp olive oil when browning and increase cooking time to 8–10 minutes until no pink remains.
Gluten-free: Swap pasta for 340 g (12 oz) gluten-free short pasta. Cook according to package directions and reduce simmer time by 1 minute to avoid mushiness.
Low-carb: Replace pasta with 700 g (about 6 cups) cooked cauliflower florets or low-carb gnocchi; add cheese slowly and adjust liquid to achieve desired creaminess. See the low-carb casserole idea for inspiration: low-carb bacon cheeseburger casserole.
Cheeseburger-gnocchi twist: Swap short pasta for 500 g (1 lb) store-bought gnocchi and sauté 2–3 minutes after boiling so they hold their shape. For a similar skillet idea, see this gnocchi version: garlic parmesan bacon cheeseburger.

Serving Suggestions & Pairings

A crisp side salad with a tangy vinaigrette cuts richness — try arugula with lemon and Parmesan.
Roasted vegetables, like Brussels sprouts or green beans, bring texture and counterpoint. Pair with our simple roasted potatoes for a heartier meal: bacon cheeseburger casserole.
Beverage pairings: a crisp lager or an unoaked Chardonnay balances the creaminess.
Garnishes: extra crispy bacon, chopped pickles, scallions, and a light drizzle of ketchup or mustard for that exact cheeseburger finish. If you love stacked versions, check the loaded beef-bacon take: loaded beef bacon cheeseburger.

Nutrition Information
Serving size: about 1 1/2 cups. Recipe yields 6 servings.

Per serving (estimate):

Calories: 720 kcal
Total Fat: 38 g
Saturated Fat: 16 g
Cholesterol: 120 mg
Sodium: 950 mg
Total Carbohydrates: 52 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 34 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my pasta sauce separate or look grainy?
A: Too-high heat when adding cheese can cause separation. Turn the heat low, add cheese in small batches, and stir gently until melted. Warming the dairy before adding also helps.

Q: Can I make this without eggs (for those with allergies)?
A: Yes. This recipe uses no eggs in the pasta or sauce unless your store-bought pasta contains eggs. Use an egg-free pasta and follow the recipe as written.

Q: Can I double this recipe to feed a crowd?
A: Yes. Double all ingredients and use a very large skillet or two pans. For best browning, brown meat in batches so it sears instead of steams.

Q: Can I prepare this the night before?
A: Absolutely. Assemble and cool, then refrigerate for up to 2 days. Reheat in a 175°C (350°F) oven for 10–12 minutes or on the stove with a splash of milk.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3 days. Refrigerate promptly within 2 hours of cooking.

Q: My bacon got soft after mixing. How do I keep it crispy?
A: Reserve some crisped bacon and sprinkle it on right before serving. Adding bacon too early allows steam to soften it.

Q: Can I use pre-shredded cheese to save time?
A: You can, but freshly grated cheese melts more smoothly. Pre-shredded blends often contain anti-caking agents that can affect texture.

Conclusion

Thanks for cooking through this weeknight favorite — it hits the cheeseburger notes in a forkful. If you want a tighter, one-pot version, try the one-pot bacon cheeseburger pasta for an alternate method that streamlines cleanup: One Pot Bacon Cheeseburger Pasta – The Skinnyish Dish. For a playful take using gnocchi and skillet techniques, see this cheeseburger gnocchi skillet for inspiration: Cheeseburger Gnocchi Skillet – All My Cravings.