Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water.

In a large skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic for about 5 minutes.

Add the ground beef to the skillet and cook for 7-10 minutes until browned, seasoning with salt, pepper, and Italian seasoning.

Reduce heat and add heavy cream and reserved pasta water, stirring in the Parmesan cheese until melted and smooth.

Stir in the drained penne pasta, tossing to coat in the sauce. Adjust consistency with more pasta water if necessary.

Serve warm, garnishing with additional Parmesan cheese or fresh parsley if desired.