Fill a large pot with water and bring it to a rolling boil. Salt the water and add 8 ounces of pasta, cooking until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet over medium-high heat, add 1 pound of ground beef. Cook for about 7-10 minutes until browned. Drain excess fat, leaving about a tablespoon in the pan.

In a separate pan, crisp up 6 strips of bacon over medium heat for about 5-7 minutes. Transfer to a plate lined with paper towels, then crumble into pieces.

Reduce heat of the skillet with the beef to medium-low and add 1 tablespoon of minced garlic. Sauté for about 1 minute. Pour in 1 cup of heavy cream and simmer for 2-3 minutes. Whisk in 1 cup of grated Parmesan cheese until smooth.

Add the drained pasta to the skillet with the sauce. Toss together, using reserved pasta water if the sauce is too thick.

Stir in most of the crumbled bacon and 1 cup of shredded cheddar cheese. Top with remaining bacon and chopped parsley or chives. Serve immediately.