Set a large skillet over medium-high heat. Once hot, add the bacon and cook until golden brown and crispy, about 5 to 8 minutes. Transfer to a plate, lined with paper towels, with a slotted spoon.

In the meantime, bring a large pot of water to a boil and season generously with salt. Add the noodles and cook according to package directions. Reserve about 1/2 cup of the pasta cooking water and then drain.

Remove all but 1 tablespoon of bacon grease and add in the beef. Break it up with a wooden spoon and cook until no longer pink. Season with salt, pepper and garlic powder, and stir in the onion. Cook until the onion has softened, about 3 to 5 minutes. Stir in the pickles and cherry tomatoes and cook for another minute or two. Add the ketchup and mustard and cook for a minute longer. Add in the cooked spaghetti, shredded cheese, and reserved cooking water. Lower the flame and stir until the cheese has melted through. Stir in the lettuce, sesame seeds and cooked bacon. Serve immediately with more sesame seeds and scallions as garnish. Enjoy!