Bacon Cheeseburger Pasta

Picture this: all the smoky, cheesy goodness of your favorite bacon cheeseburger, but in pasta form.

This isn’t just comfort food – it’s comfort food that actually makes sense for a weeknight dinner.

The magic happens when that crispy bacon fat becomes the base for everything else, building layers of flavor that’ll have everyone asking for seconds.

Plus, cooking the pasta right in the beef broth?

Pure genius move that saves you from juggling multiple pots.

Ingredients

• 3 slices Center Cut Bacon, diced
• 1 Sweet Onion, finely diced
• 1 pound Ground Beef (96/4)
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 8 oz Pasta Shells
• 2 1/2 cups Beef Broth
• 3 Tablespoons Worcestershire Sauce

For the Burger Sauce:

• 1/4 cup Sugar Free Ketchup
• 3 Tablespoons Yellow Mustard
• 2 Tablespoons Light Mayo
• 2 Tablespoons Diced Pickled Jalapeño or Relish

For the Cheese:

• 6 oz Shredded Colby Jack or Cheddar Cheese, divided

Steps

1. Mix the burger sauce ingredients together in a small bowl until well combined and set aside. Turn on your oven’s broiler now – you’ll need it hot and ready at the end. Position your oven rack about 6 inches from the broiler element for even melting.
2. Add the diced bacon to a cold large oven-safe skillet or Dutch oven over medium-high heat. Starting with a cold pan helps render the fat slowly for maximum crispiness. Cook for 5-7 minutes, stirring occasionally, until the bacon is golden brown and crispy. The rendered fat should be bubbling actively around the bacon pieces.
3. Transfer the cooked bacon to a paper towel-lined plate and set aside. Leave all that beautiful bacon fat in the pan – that’s liquid gold for flavor. Add the finely diced onion to the hot bacon fat and stir to coat completely.
4. Cook the onions, stirring frequently, until they begin to soften and turn translucent, about 2-3 minutes. They should sizzle gently but not brown too quickly. If they’re browning too fast, reduce the heat slightly.
5. Push the softened onions to one side of the pan, creating space for the ground beef. Add the ground beef to the empty half of the pan and let it brown undisturbed for 2-3 minutes to develop a nice crust. This initial browning creates deeper flavor than constantly stirring.
6. Add the 1 teaspoon kosher salt and 1/2 teaspoon black pepper to the beef, then break it apart with a wooden spoon or spatula. Mix the beef with the onions and continue cooking, breaking up any large chunks, until the beef is completely cooked through with no pink remaining, about 5-6 more minutes.
7. Once the beef is fully cooked, pour in the 2 1/2 cups beef broth and 3 tablespoons Worcestershire sauce. The liquid should sizzle and steam when it hits the hot pan. Stir everything together, scraping up any browned bits from the bottom of the pan – those add incredible flavor.
8. Add the 8 oz pasta shells to the pan, stirring to ensure they’re completely submerged in the liquid. Bring the mixture to a rolling boil, then reduce to a steady simmer. Cook for 6 minutes, stirring occasionally to prevent sticking. The pasta should be just shy of al dente – it will finish cooking under the broiler.
9. Turn off the heat and immediately add the prepared burger sauce and 4 oz of the shredded cheese. Stir vigorously until the cheese begins to melt and creates a creamy sauce that coats the pasta. The residual heat will continue melting the cheese.
10. Sprinkle the reserved crispy bacon and remaining 2 oz of cheese evenly over the top. Place the pan under the preheated broiler for 3-5 minutes, watching carefully, until the cheese on top is melted and lightly golden with some bubbling around the edges. The surface should look appetizingly browned but not burnt.

Smart Swaps

• Ground turkey instead of beef (same amount) – reduces calories while keeping protein high
• Whole wheat pasta shells for extra fiber – adds 2g fiber per serving
• Sharp cheddar instead of Colby Jack – more intense flavor means you can use slightly less

Make It Diabetes-Friendly

Replace regular pasta with shirataki noodles or zucchini spirals to cut carbs from 45g to just 8g per serving. Use 2 cups spiralized zucchini and add it in the last 2 minutes of cooking to prevent mushiness. Swap the sugar-free ketchup for 2 tablespoons tomato paste mixed with 1 teaspoon stevia to eliminate hidden sugars completely. This reduces total carbs to 12g per serving compared to the original 48g. Pair with a side salad to add fiber and slow glucose absorption even further.

Pro Tips

• Cook bacon from cold pan – renders fat better and prevents splattering
• Don’t skip browning the beef undisturbed first – creates deeper flavor layers
• Save some pasta cooking liquid if making this stovetop – helps bind the sauce