Instructions
Step 1: In a large skillet over medium heat, cook the bacon until crispy. Remove and set aside on a paper towel-lined plate. Discard most of the bacon grease, leaving about 1 tablespoon in the skillet.
Step 2: Add ground beef to the skillet and cook until browned, breaking it into crumbles. Drain excess fat.
Step 3: Stir in the diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
Step 4: Pour in beef broth, heavy cream, ketchup, mustard, and Worcestershire sauce. Stir to combine and let simmer for 3-4 minutes until slightly thickened.
Step 5: Add the cooked pasta to the skillet and toss to coat. Sprinkle shredded cheddar cheese over the top, cover with a lid, and let sit for 2-3 minutes until the cheese melts.
Step 6: Crumble the cooked bacon over the pasta and garnish with chopped parsley if desired. Serve hot and enjoy!
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce. Freezing is not recommended, as the creamy sauce may separate when thawed.
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