Start by filling a large pot with salted water and bringing it to a rapid boil over high heat. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente, usually 8-10 minutes. When done, drain the pasta in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 diced onion and 2 cloves of minced garlic to the pan. Sauté for 3-4 minutes until the onion becomes translucent.

Add 1 pound of ground beef to the skillet, breaking it into small pieces with a spatula. Cook until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

Pour in 1 cup of heavy cream, 1 cup of beef broth, and 1 tablespoon of Worcestershire sauce. Stir and let it come to a gentle simmer for 2-3 minutes.

Gradually stir in 1 cup each of shredded mozzarella and cheddar cheese, mixing until melted. Season with salt and pepper to taste.

Add the cooked fettuccine to the skillet, tossing gently with the sauce until well coated. Ensure heated through before serving.

Serve hot, optionally topped with diced pickles and chopped fresh parsley.