Bring a large pot of salted water to a rolling boil over high heat. Add bowtie pasta and cook according to package instructions, typically around 10–12 minutes, until al dente. Reserve about a cup of pasta water, then drain and set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the ground beef, breaking it up with a spatula, and cook until browned, about 5–7 minutes. Drain excess fat if necessary and reduce heat to medium.

With the beef still sizzling, stir in 3–4 cloves of minced garlic, cooking for about 1 minute or until fragrant.

Pour in 1 tablespoon of Worcestershire sauce and stir to combine. Slowly add in 1 cup of heavy cream and let it simmer for 3–5 minutes. Gradually stir in 1 cup of freshly grated Parmesan cheese until melted and creamy.

Add the drained bowtie pasta directly into the skillet and toss to coat evenly in the creamy sauce, using the reserved pasta water as needed for desired consistency.

Serve the pasta hot, garnished with a sprinkle of freshly chopped parsley.