Bring a large pot of salted water to a rolling boil, add fettuccine pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, add ground beef and cook for 5-7 minutes, breaking it apart with a spatula until browned. Drain excess fat.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in heavy cream while stirring, and cook on medium heat until the sauce simmers, about 2-3 minutes.

Gradually add shredded cheddar and grated Parmesan cheese, stirring until melted and smooth.

Season the sauce with salt and pepper, then add drained pasta and toss until well coated.

Top with crumbled bacon and a sprinkle of chopped parsley. Serve hot.