Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.

Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble and set aside.

Brown the Ground Beef: In the same skillet, heat the olive oil over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain any excess fat.

Sauté the Onion and Garlic: Add the chopped onion to the beef and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Make the Sauce: Pour in the beef broth, smoked paprika, and black pepper. Stir to combine. Let the broth simmer for 2-3 minutes to reduce slightly. Then add the heavy cream and bring to a simmer. Allow it to cook for another 3-4 minutes, stirring occasionally.

Add the Cheese: Stir in the shredded cheddar and mozzarella cheeses, mixing until the sauce is smooth and creamy.

Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat in the cheesy sauce. Stir in the crumbled bacon and continue to cook for another 2 minutes until everything is well combined and heated through.

Serve: Garnish with extra shredded cheddar cheese, fresh parsley, and optional pickles or pickled jalapeños for added crunch and tang.

Enjoy: Serve immediately, and enjoy the cheesy, bacon-packed comfort!