Bring a large pot of salted water to a boil. Add your choice of pasta and cook until al dente, usually about 8-10 minutes. Drain and set aside, reserving a little pasta water.

In a large skillet, heat over medium-high heat and add the ground beef. Cook until browned, breaking it apart with a spatula, typically about 5-7 minutes. Drain excess grease.

In the same skillet, melt the unsalted butter. Add the minced garlic and cook for 1-2 minutes, stirring frequently until fragrant and golden, but be careful not to burn it.

Whisk in the beef broth and heavy cream. Then, season with Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer for 3-5 minutes until it thickens slightly.

Lower the heat and stir in the freshly grated Parmesan cheese until fully melted. Return the browned beef and drained pasta to the skillet, tossing to coat everything evenly in the creamy sauce.

Plate the delicious pasta, and finish with a sprinkle of chopped fresh parsley and extra Parmesan on top. Serve immediately for the best experience.