Cowboy Spaghetti

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the grease in the pan.

Remove about half of the bacon grease from the skillet.

Add the diced onion to the skillet and sauté until softened. Season with seasoned salt.

Add half of the minced garlic (about 2 cloves) and cook for another minute until fragrant.

Add the ground beef to the skillet, break it apart, and cook until browned.

Stir in the Worcestershire sauce, fire-roasted diced tomatoes, and tomato sauce. Bring to a boil, then reduce heat and let simmer.

While the meat sauce simmers, cook spaghetti according to package directions. Also, begin the alfredo sauce in a separate large pot by melting the butter over medium heat.

To the melted butter, add the paprika, dried thyme, red pepper flakes, dried chives, and cayenne pepper. Stir to combine.

Pour in the heavy cream and whisk until smooth. Add the remaining minced garlic (about 2 cloves).

Stir in the grated Pecorino Romano cheese until the sauce is melted and thickened. Remove from heat.

Drain the cooked spaghetti and add it directly to the alfredo sauce. Toss well to coat all the pasta.

Spread the alfredo-coated spaghetti in an even layer in the bottom of a large baking dish (approx. 9x13 inch).

Pour the meat sauce evenly over the top of the spaghetti layer. Do not mix the layers.

Sprinkle the shredded cheddar and Colby Jack cheeses over the meat sauce.

Top with the reserved crispy bacon and a sprinkle of dried parsley for garnish.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for a few minutes before serving.