I don’t know about you, but there are nights when only the most indulgent comfort food will do—and that’s exactly when my Loaded Turkey Bacon Cheeseburger Alfredo Pasta comes to the rescue. Picture this: creamy, dreamy Alfredo sauce hugging strands of fettuccine, studded with savory ground beef and crispy turkey bacon, all crowned with melty cheddar and tangy pickles. It’s a mash-up of two all-time classics—a cheeseburger and Alfredo pasta—that somehow works so perfectly you’ll wonder why nobody thought of it sooner.

I stumbled on the idea one evening when my husband and I were craving burgers, but I also had a craving for pasta. I opened the fridge, eyeing leftover turkey bacon from breakfast, a half-block of Parmesan, and a lonely jar of pickles. Before I knew it, I was whisking butter and cream while browning beef in bacon fat. The end result was pure weeknight magic: a one-pot wonder that feels utterly indulgent yet comes together in less than an hour.

If you’ve ever been torn between comfort cravings, you’re going to love this recipe. It requires just a handful of pantry staples and a little bit of multitasking—but trust me, it’s worth every minute. By the end of this article, you’ll have the confidence to swap in different cheeses, swap out beef for turkey or even add a dash of hot sauce for heat. But first, let’s get started with the basics.

Ingredients You’ll Need

• Pasta: 12 ounces of fettuccine (or your favorite sturdy noodle)

• Olive oil: 1 tablespoon, for tossing cooked pasta

• Salt & pepper: To taste, for seasoning water and all components

Beef & Turkey Bacon

• 1 pound ground beef

• 4 slices turkey bacon, chopped into bite-sized pieces

• 1 small onion, finely diced

• 2 cloves garlic, minced

• Salt & freshly ground pepper, to taste

Alfredo Sauce

• ½ cup (1 stick) unsalted butter

• 1 cup heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ teaspoon garlic powder

• ¼ teaspoon ground nutmeg (optional but adds a lovely warmth)

• Salt & pepper, to taste

Cheeseburger Toppings

• 1 cup shredded cheddar cheese

• ¼ cup chopped dill pickles

• ¼ cup diced tomatoes

• 2 green onions, thinly sliced

• Extra turkey bacon crumbles, for garnish

Step 1: Cook the Pasta

Fill a large pot with water, add a generous pinch of salt, and bring it to a roaring boil. While you’re waiting, clear some counter space—this dish is all about timing. Once the water’s rolling, add the fettuccine and cook it until just al dente (about a minute less than the package recommends). You want a slight bite so it doesn’t turn mushy once it’s tossed in the sauce. Drain the pasta, then immediately toss it with a tablespoon of olive oil. This keeps the strands from clumping together as you prep the beef and bacon. Set the pasta aside in a warm bowl.

Step 2: Crisp the Turkey Bacon

Heat a large skillet over medium heat (cast iron works beautifully here). Add the chopped turkey bacon in a single layer—no overcrowding, please. Let it sizzle and render its fat, stirring occasionally until it’s golden-brown and irresistibly crispy, about 5 minutes. Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate, leaving that precious bacon fat in the skillet. This fat is liquid gold, adding savory depth to both the beef and the Alfredo sauce.

Step 3: Brown the Beef

Increase the heat to medium-high and add the ground beef to the skillet with the reserved bacon fat. Break it up with a wooden spoon, letting it sear in places for extra flavor, and cook until no pink remains—roughly 6–8 minutes. Toss in the diced onion and sauté until it softens and turns translucent (about 3–4 minutes), then stir in the minced garlic and cook for just 30 seconds more, until fragrant. Season with salt and pepper, then transfer the beef mixture to a bowl and set aside.

Step 4: Make the Alfredo Sauce

1. Wipe the Pan (Almost): Carefully pour off any excess fat from the skillet, leaving just a thin coating to carry flavor. If you’ve got pockets of bacon fat clinging to the pan, that’s bonus depth right there—no need to scrub it clean.

2. Melt the Butter: Over medium heat, add the ½ cup (1 stick) of unsalted butter. Watch it foam and subside—this is the moment it starts to develop that slightly nutty richness.

3. In with the Cream: Pour in 1 cup of heavy cream, whisking constantly. Let it come up to a gentle simmer (you should see tiny bubbles at the edge), then lower the heat so it doesn’t boil over. A rolling boil can cause the cream to separate—gentle is the name of the game here.

4. Cheese Time: Stir in 1 cup of freshly grated Parmesan cheese, ½ teaspoon garlic powder, and the optional ¼ teaspoon ground nutmeg. Keep whisking until the sauce is smooth and glossy. The nutmeg is subtle but brings a cozy warmth that plays beautifully off the savory beef and bacon.

5. Season to Taste: Finish with a few grinds of black pepper and a pinch of salt. Remember, Parmesan is salty on its own, so taste before you add more.

Pro Tip: If your sauce feels too thick, whisk in a splash of the reserved pasta cooking water. That starchy liquid helps the sauce cling to the noodles and keeps it silky.

Step 5: Combine & Cheese It Up

1. Pasta Meets Sauce: Transfer the oiled fettuccine directly into the skillet. Use tongs to gently toss the noodles in the Alfredo, ensuring every strand is luxuriously coated. If the pan feels too snug, work in batches or use a large mixing bowl.

2. Beef & Bacon Reunion: Spoon in the browned beef and crispy turkey bacon, then fold everything together. You want pockets of meat and bacon in every forkful.

3. Cheddar Layer: Sprinkle 1 cup of shredded cheddar cheese over the top. Turn the heat to low, cover the pan, and let it rest for 1–2 minutes. This short steam melts the cheddar without overcooking the pasta. Give everything one final gentle stir so the cheese stretches into creamy ribbons.

Step 6: Garnish & Serve

Divide the pasta among warmed bowls (it stays creamy longer in a heated bowl). Top each serving with:

• Chopped dill pickles: They add that unexpected tang that screams “cheeseburger.”

• Diced tomatoes: For freshness and color.

• Sliced green onions: A bright, oniony crunch.

• Extra turkey bacon crumbles: Because, bacon.

Serve immediately—this dish is best hot, when the cheese is molten and the sauce clings to every noodle.

Helpful Tips & Variations

• Swap the Meat: No ground beef? Ground turkey or even Italian sausage both work beautifully. If you like a little heat, go for spicy sausage.

• Cheese Swap: Feel free to use Monterey Jack or Colby in place of cheddar for a milder profile, or mix in a handful of mozzarella for extra stretch.

• Add Veggies: Baby spinach, peas, or sautéed mushrooms make great additions. Stir them into the hot sauce just before combining with pasta.

• Lighten It Up: For a slightly lighter version, swap half the cream for whole milk and use a reduced-fat cheese. You’ll sacrifice a bit of richness but keep most of the flavor.

• Spice It Up: Crushed red pepper flakes or a dash of hot sauce in the sauce adds a welcome kick.

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Loaded Turkey Bacon Cheeseburger Alfredo Pasta

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• Author: Mark's Recipe
• Total Time: 40 minutes

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Description

A decadent mash-up of two comfort-food classics: creamy Alfredo pasta meets all the best parts of a cheeseburger. Crispy turkey bacon, savory ground beef, melty cheddar, and tangy pickles come together in every forkful.

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Ingredients

Scale 1x2x3x

For the Pasta

• 12 oz fettuccine (or your favorite pasta)
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste

For the Beef & Turkey Bacon

• 1 lb ground beef
• 4 slices turkey bacon, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste

For the Alfredo Sauce

• ½ cup (1 stick) unsalted butter
• 1 cup heavy cream1 cup grated
• Parmesan cheese½ tsp garlic powder
• ¼ tsp ground nutmeg (optional)
• Salt and freshly ground black pepper, to taste

For the Cheeseburger Toppings

• 1 cup shredded cheddar cheese
• ¼ cup chopped pickles
• ¼ cup diced tomatoes
• 2 green onions, sliced
• Extra crumbled cooked turkey bacon

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Instructions

1️⃣ Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions. Drain and toss with 1 tbsp olive oil to prevent sticking. Set aside.

2️⃣ Crisp the Turkey Bacon
In a large skillet over medium heat, add the chopped turkey bacon. Cook, stirring occasionally, until golden-brown and crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving the rendered fat in the pan.

3️⃣ Brown the Beef
Increase heat to medium-high and add the ground beef to the skillet with the bacon fat. Break it up with a wooden spoon and cook until no pink remains, about 6–8 minutes. Stir in the diced onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 1 minute more. Season with salt and pepper. Remove from heat.

4️⃣ Make the Alfredo Sauce
Wipe out excess fat from the skillet (leave a film for flavor), then melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer, whisking occasionally. Reduce heat to low and whisk in Parmesan cheese, garlic powder, and nutmeg until smooth. Season to taste with salt and pepper.

5️⃣ Combine & Cheese It Up
Add the drained pasta to the sauce and toss to coat thoroughly. Stir in the beef mixture. Sprinkle the shredded cheddar cheese over everything and stir gently until the cheese is fully melted and the sauce is extra creamy.

6️⃣ Garnish & Serve
Divide the pasta among bowls. Top with crispy turkey bacon, chopped pickles, diced tomatoes, sliced green onions, and extra bacon crumbles. Serve immediately for maximum cheeseburger-inspired satisfaction!

Notes

• Swap the Beef: Use ground turkey or chicken for a lighter take.
• Spice It Up: Stir in a pinch of cayenne or red-pepper flakes to the sauce.
• Make It Smoky: Smoked paprika in the beef mixture enhances the “grilled burger” vibe.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 4