Bring a large pot of water to a boil. Salt the water and add the speghetti. Cook the pasta to al dente, with a bite to it. Drain the spaghetti.
Heat a deep skillet over medium-high heat. Add the EVOO and bacon. Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper-towel-lined plate. Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom. Add the beef and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.
Add the hot speghetti to the meat and sauce and combine. Grate some cheese over the pasta and sprinkle with the scallions.