Bring a large pot of salted water to a vigorous boil. Add fettuccine or penne, cooking until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

In a large skillet over medium heat, add lean ground beef. Cook until browned for about 7-10 minutes and drain excess grease.

In a separate skillet, cook thick-cut bacon until crispy, about 5-7 minutes. Chop the bacon into bite-sized pieces.

In the same skillet as the beef, add minced garlic and sauté for about 1 minute.

Pour in heavy cream, stirring gently to combine with garlic. Let it simmer for a few minutes.

Stir in cooked ground beef, crispy bacon, and drained pasta. Add shredded sharp cheddar and grated Parmesan cheese, mixing well until melted.

If the sauce seems too thick, gradually add reserved pasta water to adjust the creaminess.