Baked Spaghetti Alfredo with Chopped Steak and Bacon

Baked Spaghetti Alfredo with Chopped Steak and Bacon requires around 45 minutes from start to finish. For $3.21 per serving, you get a main course that serves 6. One portion of this dish contains approximately 34g of protein, 57g of fat, and a total of 924 calories. A couple people really liked this Mediterranean dish. 15 people have tried and liked this recipe. It will be a hit at your valentin day event. Head to the store and pick up spaghetti, sirloin steak, extra virgin olive oil, and a few other things to make it today. It is brought to you by Premeditated Left Over. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is excellent. Chicken & Bacon Alfredo Stuffed Spaghetti Squash, Spaghetti Squash Chopped Greek Salad, and Chopped Steak are very similar to this recipe.

Servings: 6

 

Ingredients:

2 jars Alfredo sauce

1½ pound bacon, crispy

freshly ground black pepper

2 Tbsp Extra Virgin Olive Oil

sea salt or Kosher salt to taste

1 bunch parsley, chopped

1 two-pound Sirloin Steak, chopped

1 pound Spaghetti

1 large sweet onion, chopped

2 Tbsp Unsalted Butter

Equipment:

paper towels

colander

frying pan

pot

casserole dish

Cooking instruction summary:

Prep ahead. Fry up a mess of bacon to crispy perfection and set aside on paper towel to absorb excess grease. Chop steak and brown in a hot skillet with EVOO, butter and sea salt and black pepper. Saut sweet onion until translucent.Prepare spaghetti according to package instructions. Cook until al dente and drain off water using a colander, return spaghetti to the pot and toss with EVOO, sea salt and pepper.Add chopped steak, onions, parsley, and Alfredo sauce. Toss together.Pour contents into a casserole dish and top with copious and obscene amounts of crispy thick-cut bacon.Heat on 350 for 20 minutes.Serve.

 

Step by step:


1. Prep ahead. Fry up a mess of bacon to crispy perfection and set aside on paper towel to absorb excess grease. Chop steak and brown in a hot skillet with EVOO, butter and sea salt and black pepper. Saut sweet onion until translucent.Prepare spaghetti according to package instructions. Cook until al dente and drain off water using a colander, return spaghetti to the pot and toss with EVOO, sea salt and pepper.

2. Add chopped steak, onions, parsley, and Alfredo sauce. Toss together.

3. Pour contents into a casserole dish and top with copious and obscene amounts of crispy thick-cut bacon.

4. Heat on 350 for 20 minutes.

5. Serve.


Nutrition Information:

Quickview
924k Calories
33g Protein
56g Total Fat
67g Carbs
31% Health Score
Limit These
Calories
924k
46%

Fat
56g
87%

  Saturated Fat
19g
119%

Carbohydrates
67g
22%

  Sugar
8g
9%

Cholesterol
108mg
36%

Sodium
986mg
43%

Get Enough Of These
Protein
33g
68%

Vitamin K
163µg
156%

Vitamin C
110mg
134%

Selenium
80µg
115%

Vitamin A
3293IU
66%

Vitamin B3
9mg
48%

Vitamin B6
0.93mg
47%

Manganese
0.85mg
43%

Phosphorus
424mg
42%

Vitamin B1
0.48mg
32%

Zinc
4mg
29%

Potassium
798mg
23%

Magnesium
81mg
20%

Folate
80µg
20%

Fiber
4g
19%

Vitamin E
2mg
18%

Copper
0.35mg
18%

Iron
3mg
17%

Vitamin B12
1µg
17%

Vitamin B2
0.26mg
15%

Vitamin B5
1mg
15%

Calcium
62mg
6%

Vitamin D
0.56µg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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