Bring a large pot of salted water to a rolling boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and reserve 1/2 cup pasta water.

In a large skillet, cook chopped bacon over medium heat until crispy and golden, about 5-7 minutes. Remove bacon with a slotted spoon, leaving fat in the skillet.

In the same skillet, sauté diced onion in reserved bacon fat until translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds.

Add ground beef to the skillet. Season with salt and pepper, breaking up the meat as it cooks. Brown for 5-7 minutes, draining excess grease as needed.

Stir in fire-roasted tomatoes, tomato sauce, and BBQ sauce. Let simmer on low heat for 10-15 minutes.

Add drained spaghetti to the skillet, tossing gently to combine. Let rest for 1-2 minutes to absorb sauce.

Fold in crispy bacon and cheddar cheese until melted. Garnish with parsley before serving.