Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 8 ounces of your chosen pasta. Cook for 10-12 minutes or until al dente, then drain and keep warm.

In a large skillet, over medium heat, cook 6 slices of chopped bacon for about 6-8 minutes until crispy. Transfer the bacon to a plate, leaving the drippings in the skillet.

Add 1 pound of lean ground beef to the skillet with the drippings. Season with salt and pepper, and cook for 5-7 minutes until browned. Transfer the beef to the plate with the bacon.

In the same skillet, add 1 diced onion and 4 minced garlic cloves. Sauté for 3-4 minutes until the onion becomes translucent.

Reduce the heat to low, and add 1 cup of heavy cream, 1 cup of beef broth, and 2 tablespoons of Worcestershire sauce. Stir and let simmer for about 5 minutes until slightly thickened.

Gradually whisk in 1 cup of shredded cheddar cheese and ½ cup of grated Parmesan cheese until fully melted and smooth. Adjust seasoning as needed.

Return the cooked pasta, browned beef, and crispy bacon to the skillet. Toss until fully coated in sauce, warming through for about 2 minutes.

Spoon the pasta onto plates and garnish with freshly chopped parsley and jalapeños, if desired. Serve warm.