In a large skillet, brown the ground beef with the diced onions and minced garlic over medium heat until no longer pink. Constantly stir to break up the beef into a crumble. Then, season with salt, pepper, and paprika.

Stir in the beef broth and heavy whipping cream, and add the bowtie pasta. Bring it to a boil and then lower the heat to a simmer.

Cover the skillet and simmer the pasta for 10-12 minutes until done, stirring occasionally to prevent sticking, and until most of the liquid is absorbed.

Reduce the heat to low and stir in the shredded cheddar cheese. Mix until just combined and serve warm. Optional: garnish with freshly chopped parsley and extra cheese. Enjoy!