Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook until al dente, usually around 8-10 minutes. Reserve 1/4 cup of pasta water before draining and set aside.

Brown the Beef: Heat a large skillet over medium heat. Add ground beef and cook for 5-7 minutes until browned. Drain excess fat but keep a little for flavor.

Sauté the Garlic: Add minced garlic to the skillet with beef and sauté for about 1 minute until fragrant, avoiding browning.

Build the Sauce: Pour in beef broth, scraping the skillet bottom. Simmer for 3-4 minutes to combine flavors.

Incorporate the Cream: Lower heat and stir in heavy cream, cooking gently for about 2 minutes until sauce thickens slightly.

Add the Cheese: Gradually stir in grated Parmesan until melted and smooth. Season with Italian seasoning, salt, and pepper.

Combine Pasta and Sauce: Toss drained pasta into the sauce, adding reserved pasta water as needed to achieve desired consistency.

Serve and Garnish: Serve in shallow bowls, garnishing with fresh parsley and extra Parmesan.