Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt and 8 ounces of spaghetti. Cook until al dente, usually around 9-11 minutes. Reserve ½ cup of pasta water before draining the spaghetti.

In a large skillet, heat over medium heat and add chopped bacon. Cook until crispy, about 5-7 minutes. Transfer bacon to a paper towel-lined plate, leaving 1 tablespoon of the fat in the skillet.

In the skillet with bacon fat, add a diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.

Add 1 pound of ground beef to the skillet, breaking it apart. Season with salt and pepper, cooking until fully browned, about 5-7 minutes. Drain excess grease if necessary.

Stir in 14.5 ounces of fire-roasted tomatoes, 8 ounces of tomato sauce, and ¼ cup of BBQ sauce. Simmer on low for 10-15 minutes, adding pasta water as needed.

Add the drained spaghetti to the sauce, tossing gently to coat. Let sit for 1-2 minutes to absorb flavors.

Stir in crispy bacon and 1 cup of shredded cheddar cheese until melted. Garnish with parsley and serve hot.