Boil water in a large pot. Add salt and bowtie pasta. Cook until tender but firm. Stir occasionally to prevent sticking. Drain the pasta and save some pasta water.

Heat olive oil in a pan. Add minced beef. Cook on medium heat. Break it apart with a spoon. Cook until brown and fully done.

Add chopped onion and minced garlic to the beef. Cook for 3–5 minutes. Stir until the onion becomes soft and fragrant.

Add salt, pepper and Italian seasoning. Stir well so the spices mix evenly into the beef. This builds flavor.

Pour in the heavy cream slowly. Stir continuously. The sauce will start to become smooth and rich.

Add grated Parmesan cheese to the pan. Stir until it melts into the sauce. The sauce should become thick and creamy.

Add some reserved pasta water. This helps loosen the sauce. It also makes it silky and smooth.

Add cooked pasta to the sauce. Toss gently so every piece is coated well. The bowtie shape holds the sauce nicely.

Let the pasta cook with the sauce for a few minutes. This helps the flavors blend together beautifully.

Sprinkle fresh parsley on top. Serve hot and enjoy the creamy, garlicky goodness.