In a large pot, bring salted water to a rolling boil over high heat. Add your choice of fettuccine or penne and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside.

In a large skillet over medium heat, add chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet.

With the skillet still over medium heat, add finely chopped onion to the reserved bacon fat. Sauté until the onion becomes translucent, about 3-4 minutes, then add minced garlic for an additional minute.

Introduce the ground beef into the skillet, breaking it apart with a spatula. Cook for about 6-8 minutes until browned and fully cooked. Drain excess grease, keeping some fat for moisture.

Stir in a tablespoon of tomato paste and a splash of Worcestershire sauce, cooking for 1-2 minutes to meld the flavors.

Pour in the beef broth, stirring well to combine all the ingredients. Allow this mixture to come to a gentle simmer on low heat for about 5 minutes.

Reduce the heat to low and whisk in the heavy cream and freshly grated Parmesan cheese. Continue stirring for 2-3 minutes until the sauce is smooth.

Add shredded cheddar cheese gradually, mixing until it fully melts into the sauce, about 1-2 minutes.

Taste the sauce and adjust seasoning with salt and pepper. Sprinkle in some optional red pepper flakes for a spicy kick.

Fold the cooked pasta and reserved crispy bacon into the creamy sauce, stirring gently until evenly coated and warmed through.

Transfer generous portions of the Loaded Bacon Cheeseburger Alfredo Pasta to serving bowls. Garnish with chopped fresh parsley and serve immediately.