Now, let’s get cooking! Follow these steps to bring this delicious dish to life:

1. Begin by cooking the pasta in a large pot of salted boiling water according to package instructions. Once cooked, drain and set aside.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and place it on a paper towel-lined plate, leaving the bacon fat in the skillet.
3. Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
4. Add the diced onion and minced garlic to the beef, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
5. Stir in the smoked paprika, then pour in the beef broth, scraping up any brown bits from the bottom of the skillet for added flavor.
6. Reduce the heat to low, add the heavy cream, and let the mixture simmer for a few minutes.
7. Stir in the cooked pasta, crispy bacon, and shredded cheddar cheese. Mix until everything is well combined and the cheese has melted into a creamy sauce.
8. Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.

One tip from my kitchen to yours: give the pasta a quick toss with a bit of olive oil after draining to prevent it from sticking together while you prepare the rest of the dish.