In a large pot, bring salted water to a boil. Add your choice of pasta—penne works beautifully—and cook until al dente, about 8-10 minutes. Reserve 1 cup of the starchy pasta water for later use. Drain the pasta, but do not rinse.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sautéing for about 5 minutes until they become translucent and fragrant.

Next, add 1 pound of lean ground beef to the skillet. Break it apart with a spatula and cook for about 7-8 minutes until it is fully browned. Season the mixture with salt, pepper, and a teaspoon of Italian seasoning.

Lower the heat to medium-low and gradually pour in 1 cup of heavy cream, stirring constantly. Add the reserved pasta water little by little until you achieve your desired sauce consistency.

Once the creamy sauce is ready, gently fold the drained pasta into the skillet with the beef and sauce. Toss everything together thoroughly for about 2-3 minutes.

Transfer the creamy beef pasta to serving plates or a large bowl. Sprinkle with extra Parmesan and fresh parsley if desired. Serve hot.