1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet.
3. Add the olive oil to the bacon fat in the skillet. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, and smoked paprika.
5. Lower the heat to medium-low. Stir in the butter, heavy cream, and milk, scraping the bottom of the pan to loosen any browned bits. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.
6. Remove the skillet from heat and stir in the Parmesan cheese and Dijon mustard until smooth and creamy. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach your desired consistency.
7. Fold the cooked pasta and crispy bacon into the sauce. Toss gently to coat everything evenly.
8. Sprinkle the shredded cheddar cheese over the top. For a melty finish, you can place the skillet under a broiler for 2-3 minutes or cover and let the residual heat melt the cheese.
9. Garnish with chopped fresh parsley before serving for a pop of color and freshness.

One tip I picked up hosting those Wednesday dinners was to keep an eye on the sauce’s thickness—it’s easy for Alfredo to go from silky to heavy if it sits too long, so adding a splash of reserved pasta water keeps it just right. Also, cooking the bacon crisp first and reserving the fat adds layers of flavor that really elevate this dish.