Start by bringing a large pot of salted water to a vigorous boil over high heat. Once boiling, add 8 ounces of pasta and cook until al dente. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground beef, breaking it apart. Cook for 5–7 minutes until browned. Drain excess grease.

Add 1 teaspoon of onion powder, 1 teaspoon of garlic powder, ½ teaspoon of smoked paprika, and salt and pepper to taste. Stir well and let flavors meld for 2 minutes.

Reduce heat to low and gently pour in 1½ cups of Alfredo sauce, stirring continuously. Let simmer for 2–3 minutes.

Add the drained pasta to the skillet, tossing with the beef and sauce. Stir in 1 cup of shredded cheddar cheese and ½ cup of mozzarella cheese until melted.

Sprinkle 4 slices of crumbled cooked bacon and ⅓ cup of diced dill pickles on top. Optional: add chopped tomatoes and shredded lettuce before serving.

Serve generous portions in bowls while warm, enjoying the blend of flavors.