1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. Add the ground beef to the skillet and cook until browned, about 5-7 minutes. Drain excess fat, if necessary, then season with onion powder, salt, and pepper.
4. Stir in the minced garlic and cook for about 1 minute, or until fragrant.
5. Reduce the heat to low and pour in the heavy cream. Stir in the cheddar and Parmesan cheeses, cooking until the cheese melts and the sauce is smooth.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in the cooked bacon and half of the parsley.
7. Serve hot, garnished with the remaining parsley for a fresh pop of color.

As my grandmother taught me, take a moment to taste and adjust seasoning. It’s the small touches that make a dish truly yours.