Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook until al dente, about 8–10 minutes. Drain and reserve ¼ cup pasta water.

In a large skillet over medium heat, add 1 lb ground beef. Cook for 5–7 minutes until browned and no longer pink. Drain excess fat.

To the skillet, add 2 minced garlic cloves. Sauté for about 1 minute until fragrant.

Pour in 1 cup beef broth and scrape up browned bits. Simmer for 2–3 minutes.

Reduce heat and stir in 1 cup heavy cream. Warm gently for about 2 minutes.

Gradually add 1 cup grated Parmesan cheese, stirring until melted. Season with 1 tsp Italian seasoning, salt, and pepper.

Toss the cooked pasta into the sauce, adding reserved pasta water as needed for consistency. Serve hot, garnished with parsley.