Finely chop red onion and mince garlic cloves, then grate the cheddar and Pecorino Romano cheeses.

Heat 1-2 tablespoons of olive oil in a large deep pan or pot over medium-high heat. Once heated, add in the ground beef and season with garlic powder, herb and garlic seasoning, smoked paprika, oregano, thyme, dried parsley, salt, and black pepper. Cook for about 6-8 minutes, stirring occasionally, until the beef is browned.

Lower the heat to medium, add in the red onion and sauté for 2-3 minutes until softened. Add in the minced garlic and cook for another minute.

Create a gap in the centre of the pan, add in tomato paste, and cook for 3-5 minutes, stirring occasionally until the tomato paste deepens slightly in colour.

Deglaze the pan by adding in 1 tablespoon of apple cider vinegar, scraping any browned bits from the bottom of the pan.

Pour in water, heavy cream, and add in the pasta. Bring the mixture to a boil, then cover the pan, reduce the heat to medium-high, and simmer for 10-14 minutes, or until the pasta is tender. Check the pasta 10 minutes in for done-ness and to give everything a stir. All the liquid does not need to be absorbed- the excess liquid will make the pasta creamy.

Once the pasta is cooked, pour in ¼ cup of cold heavy cream then add in the grated cheddar and Pecorino Romano. Cover the pan and reduce the heat to medium-low for 1 minute to melt the cheese. Remove the lid and stir in the melted cheese gently and briefly.

To make the salad, slice or shred romaine lettuce. Season with lemon juice, salt and mix well then top with grated Pecorino Romano and toss.