Loaded Cheeseburger Alfredo Pasta
A creamy pasta dish that combines cheeseburger flavors with Alfredo sauce, featuring tender fettuccine and juicy ground beef.
Ingredients
Main ingredients
- 8 oz fettuccine pasta Use your favorite brand.
- 1 lb ground beef (Halal) Can be substituted with lean ground turkey or plant-based alternatives.
- 1 cup heavy cream For a lighter option, you can use skim milk.
- 1 cup shredded cheddar cheese Sharp cheddar adds great flavor.
- 1/2 cup grated Parmesan cheese Freshly grated is preferable.
- 1/2 cup diced tomatoes For added freshness.
- 1/4 cup diced onions White or yellow onions work well.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
- to taste Salt and pepper Adjust seasoning according to preference.
- to garnish Chopped parsley For a fresh touch.
Instructions
Cooking the Pasta
- Begin by boiling a large pot of salted water. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Browning the Beef
- In a large skillet over medium heat, add the ground beef. Break it apart with a spatula and cook until browned, about 7-8 minutes. Drain any excess grease.
Sautéing Aromatics
- Add the diced onions and minced garlic to the skillet with the beef. Sauté until the onions are translucent, about 2-3 minutes. Season with salt and pepper to taste.
Preparing the Sauce
- Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes before tossing in the cheeses. Keep stirring until the cheeses melt fully, creating a smooth Alfredo sauce.
Combining Everything
- Add the cooked fettuccine to the skillet, mixing well to coat the pasta in that creamy goodness. Fold in the diced tomatoes gently to maintain their shape.
Serving and Garnishing
- Once everything is well combined and heated through, serve the pasta warm. Top with chopped parsley for a fresh, colorful finish.
Notes
For substitution options, consider using ground turkey or plant-based meat. To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to maintain creaminess.