Boil a large pot of salted water, add 8 oz of bowtie pasta, and cook until al dente (8-10 minutes). Reserve ½ cup pasta water before draining.

In a skillet, heat over medium-high heat 1 lb of ground beef, cooking for 6-8 minutes until browned. Drain excess grease.

Reduce heat to medium, add 2 tbsp of butter, then 3 cloves of minced garlic, sauté for 1 minute. Add 1 cup of heavy cream and simmer until thickened.

Remove from heat, stir in ½ cup of Parmesan cheese until melted, then fold in drained pasta, adjusting consistency with reserved pasta water.

Serve with a generous amount of sauce on each plate and garnish with freshly chopped parsley.