Step 1

Heat up a pan and add in the sliced bacon. Fry the bacon on a medium - high heat until crispy. Remove the bacon from the pan and set it aside in a bowl. Use a paper towel and mop up half of the bacon grease.

Step 2

In the same pan add in the chopped onions, lawrys, and cracked black pepper. Saute that on a medium heat for a few minutes until translucent. Add in the chopped garlic (6 cloves) and saute that with the onions for another minute. Then, add in the ground chuck and saute it for 10 - 15 minutes or until fully browned (if the ground beef produces too much oil you can remove all of it or some of it, I always remove about half of it and leave the other half).

Step 3

Next, add in worcestershire, fire roasted tomatoes (everything from the can), and tomato sauce. Stir everything together and bring the pan to a boil. Once it's boiling, drop it down to a simmer, and let it simmer for about 15 - 20 minutes.

Step 4

Boil the spaghetti in salted water according to package directions until al dente.

Step 5

In a separate pot add in butter. Once the butter is melty, shake in paprika, dried parsley, dried chives, cayenne, dried thyme, and crushed red pepper flakes. Saute the seasonings with the butter for a minute and then pour in the heavy cream. Give it a stir and bring the pot to a boil. Once it's boiling, add chopped garlic (2 cloves), and lower it to simmer. Let that simmer for 5 minutes and then stir in the grated pecorino romano. Let that simmer for 5 more minutes until the sauce thickens up. Lastly, add in the cooked spaghetti and toss it with the sauce until fully incorporated.

Step 6

Grease a large baking dish, pour in the alfredo pasta, and smooth it out so it's even. Next, evenly pour the meat sauce over the top (DON'T MIX IT). Lastly, evenly sprinkle over the shredded cheddar, shredded colby jack, and the set aside crispy bacon bits. Garnish with some dried chives and bake at 375°F for 25 minutes. Let it rest for 10 minutes before serving. Enjoy!