Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat, then add 8 ounces of your chosen pasta. Cook according to package instructions, stirring occasionally, until al dente—usually around 8-10 minutes. Once done, drain the pasta in a colander and set it aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes, stirring frequently, until the beef is browned and fully cooked through. Drain any excess fat, ensuring to leave some flavorful drippings in the pan for the next steps.

Sprinkle 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and ½ teaspoon of smoked paprika over the browned beef in the skillet. Season generously with salt and pepper to taste. Stir everything together, cooking for an additional 2-3 minutes until the spices are fragrant and well incorporated into the beef.

Lower the heat to medium and pour in 1½ cups of Alfredo sauce, stirring to combine with the seasoned beef evenly. Allow the mixture to simmer gently for about 2-3 minutes, just until the sauce is heated through and creamy.

Add your drained pasta to the skillet, gently folding it into the creamy beef mixture. Ensure every piece of pasta is well-coated. Continue to cook on low heat for another 2-3 minutes.

Sprinkle in 1 cup of shredded cheddar cheese and ½ cup of optional mozzarella cheese, stirring continuously until the cheeses have melted into the pasta, creating a luscious consistency.

Remove the skillet from the heat and top the creamy pasta with 4 slices of crumbled bacon and ⅓ cup of diced dill pickles. Serve warm.