Heat a large skillet over medium heat. Add the ground beef and cook for about 7-10 minutes, breaking it apart until fully browned. Drain excess fat and set aside.

In a separate pot, bring salted water to a boil. Add penne pasta and cook according to package instructions (11-13 minutes) until al dente. Drain, reserving a cup of starchy water.

Pour the Alfredo sauce over the warm pasta in the pot. Add the browned ground beef, stirring to combine. If too thick, add reserved pasta water to achieve desired creaminess.

Fold in crumbled crispy bacon and any optional toppings, like sautéed onions or pickles. Stir well to coat every noodle.

Plate the pasta while hot and garnish with freshly chopped parsley, if desired. Serve immediately.