Cowboy Spaghetti Cheesy Twist (Printer-Friendly)

Bold spaghetti with smoky bacon, creamy cheeses, and a savory buttery blend creates rich, comforting flavors in every bite.

# What You'll Need:

→ Meat

01 - 8 slices thick-cut bacon
02 - 450 grams ground beef chuck

→ Vegetables and Aromatics

03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 2 tablespoons fresh chives, finely chopped

→ Pasta

06 - 340 grams spaghetti

→ Dairy

07 - 1 cup heavy whipping cream
08 - 1/2 cup mild cheddar cheese, shredded
09 - 1/2 cup Parmesan cheese, freshly grated
10 - 1/2 cup Colby Jack cheese, shredded
11 - 2 tablespoons unsalted butter

→ Canned Goods and Sauces

12 - 1 can (14.5 oz) fire-roasted diced tomatoes with juices
13 - 1 cup tomato sauce
14 - 1 tablespoon Worcestershire sauce

→ Seasonings

15 - 1 teaspoon smoked paprika
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon dried thyme
18 - Salt and freshly ground black pepper, to taste

# Steps to Follow:

01 - Slice bacon into strips and cook in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels, reserving a few spoonfuls of bacon fat in the pan. Add ground beef to the pan and cook over medium heat, breaking it up until fully browned with no pink remaining. Drain excess fat if necessary.
02 - Add diced onion to the pan and cook, stirring occasionally, for about 6 minutes until translucent and fragrant. Stir in minced garlic and cook for 30 seconds until golden but not burned. Sprinkle smoked paprika, oregano, thyme, salt, and pepper, stirring to toast the spices evenly.
03 - Pour in fire-roasted diced tomatoes with their juices and tomato sauce, then add Worcestershire sauce and unsalted butter. Stir to combine and reduce heat to low. Slowly add heavy cream while stirring and let the sauce simmer gently for 5 to 7 minutes until slightly thickened and aromatic.
04 - Cook spaghetti in generously salted boiling water until just al dente, then drain thoroughly. Fold the pasta into the sauce, tossing gently to coat each strand evenly.
05 - Sprinkle shredded cheddar, grated Parmesan, and Colby Jack cheeses into the pasta mixture, stirring continuously until all cheeses have melted and the sauce is smooth and bubbly. Top with crumbled crispy bacon for texture and flavor.
06 - Transfer the pasta mixture to a baking dish, add additional cheese on top, and bake in a preheated oven at 190°C (375°F) for approximately 10 minutes until golden and bubbly.
07 - Scatter finely chopped fresh chives over the top and serve immediately to enjoy the dish warm and creamy.

# Extra Suggestions:

01 - Pasta is best cooked al dente to hold the sauce without becoming mushy.
02 - Simmer the sauce gently to prevent cream from splitting.
03 - To enhance aroma, toast spices briefly in reserved bacon fat before adding liquid ingredients.
04 - Store leftovers refrigerated for up to four days or freeze single portions.

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