Ingredients

1 lb ground beef

8 strips bacon, chopped

1 cup shredded cheddar cheese

16 oz fettuccine pasta

2 cups heavy cream

1 cup grated Parmesan cheese

½ cup diced tomatoes

Salt and pepper, to taste

Chopped parsley, for garnish

Instructions
1. Cook the Pasta:

Bring a large pot of salted water to a boil.

Add fettuccine and cook for 10–12 minutes until al dente.

Drain, reserving ½ cup of pasta water, and set aside.

2. Crisp the Bacon:

In a large skillet over medium heat, cook chopped bacon for 6–8 minutes until crispy.

Transfer to a paper towel-lined plate, keeping the drippings in the pan.

3. Brown the Beef:

Add ground beef to the bacon drippings.

Cook for 6–7 minutes, breaking it apart, until fully browned. Season with salt and pepper.

Drain excess grease if needed.

4. Make the Sauce:

Reduce heat to medium-low. Pour in heavy cream.

Stir in cheddar and Parmesan cheeses until melted and smooth (3–5 minutes).

5. Combine & Serve:

Add cooked pasta and diced tomatoes to the skillet. Toss to coat evenly.

If the sauce is too thick, add a splash of reserved pasta water.