1Fry bacon until crispy, set aside, and mop up half the grease.
2Sauté chopped onions, Lawry's seasoning, and black pepper until translucent. Add 6 cloves of chopped garlic and sauté for another minute.
3Add ground chuck and sauté for 10-15 minutes until fully browned.
4Add Worcestershire sauce, fire-roasted tomatoes, and tomato sauce. Bring to a boil, then simmer for 15-20 minutes.
5Boil spaghetti until al dente.
6Melt butter in a separate pot, add paprika, parsley, chives, cayenne, thyme, and red pepper flakes. Sauté for a minute, then pour in heavy cream. Bring to a boil, add 2 cloves of chopped garlic, and simmer for 5 minutes. Stir in pecorino romano and simmer for another 5 minutes until thickened. Add cooked spaghetti and toss.
7Grease a baking dish, pour in the alfredo pasta, then the meat sauce (don't mix). Sprinkle with cheddar, Colby jack, and crispy bacon bits. Garnish with chives and bake at 375°F for 25 minutes. Let rest for 10 minutes before serving