In a large pot, melt the butter over medium heat. Add the ground beef, breaking it up with a spatula. Cook until browned, about 5-7 minutes.

Add the garlic and onion, and cook for another 2 minutes, until fragrant and softened.

Stir in the Italian seasoning, salt, and pepper.

Pour in the beef broth and bring it to a simmer. Let it cook for about 5 minutes to reduce slightly.

Add the heavy cream and Parmesan cheese. Stir to combine until the sauce thickens and becomes creamy, about 3-4 minutes.

Add the uncooked pasta to the pot, ensuring it’s covered by the sauce. Add a little extra water or broth if needed. Cover the pot and cook the pasta according to the package instructions (usually about 8-10 minutes), stirring occasionally.

Once the pasta is tender and the sauce is creamy, remove the pot from the heat.

Garnish with fresh chopped parsley and serve hot.