Instructions
Step 1: Cook penne pasta according to package directions. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add ground beef, salt, pepper, and garlic powder. Cook until browned and cooked through. Remove beef and set aside, draining excess grease if necessary.
Step 3: In the same skillet, pour in the heavy cream and add minced garlic. Simmer for 2-3 minutes.
Step 4: Stir in Parmesan cheese and 1 cup of cheddar cheese until melted and smooth.
Step 5: Add the cooked pasta, ground beef, and half of the crumbled bacon into the skillet. Toss everything to combine and heat through.
Step 6: Top with remaining cheddar cheese and bacon. Cover for 2-3 minutes until cheese is melted. Garnish with parsley and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of cream or milk to restore creaminess. Freezing is not recommended as the sauce may separate when thawed.
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