Cook the bacon: Heat a large skillet over medium heat. Cook the chopped bacon until crispy. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.

Brown the beef: Add the ground beef and diced onion. Cook for 5–7 minutes, breaking the beef apart, until browned and the onion is tender. Drain excess grease if necessary.

Add the seasonings: Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and black pepper. Cook for about 30 seconds.

Make the sauce: Add the diced tomatoes, tomato sauce, and beef broth. Stir well and bring to a gentle simmer.

Cook the pasta: Add the uncooked pasta directly to the skillet. Cover and cook according to the pasta package directions, stirring occasionally, until the pasta is tender.

Add the bacon: Stir most of the crispy bacon into the pasta, reserving some for topping.

Add the cheese: Sprinkle the shredded cheddar over the pasta. Cover for 2–3 minutes, or until the cheese is completely melted.

Serve: Garnish with the remaining crispy bacon and sliced green onions. Serve hot and enjoy!

Notes

Freshly shredded cheddar melts best and creates a smoother, cheesier sauce.

Add red pepper flakes or hot sauce for extra heat.

If the pasta becomes too thick, stir in a splash of beef broth or water.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently with a splash of broth or milk to restore the creamy texture.