Bring a large pot of salted water to a boil, cook pasta until al dente, then drain and set aside.

Heat olive oil in a skillet over medium heat, add ground beef with salt, pepper, and smoked paprika, and cook until browned. Remove and set aside.

In the same skillet, sauté garlic for about 30 seconds until fragrant. Pour in heavy cream and milk, bring to a gentle simmer, then stir in cheddar and parmesan until smooth and creamy. Add more milk if needed.

Return beef and pasta to the skillet, stirring until evenly coated. Fold in crumbled bacon, saving some for topping. Serve hot with parsley and extra cheese.