In a large pot, bring salted water to boil and cook the pasta according to package instructions until al dente. Drain and set aside.

In the same pot, melt the butter over medium heat until bubbly.

Add the minced garlic and sauté for about one minute, or until fragrant—be careful not to burn it.

Add the ground beef to the pot, seasoning it with salt and pepper. Cook until browned and fully cooked through, about 5-7 minutes. Drain excess fat if necessary.

Lower the heat and stir in the heavy cream and grated Parmesan cheese, mixing until the cheese has melted and the sauce is suitably creamy.

Return the cooked pasta to the pot, tossing to coat it well in the creamy sauce.

Divide onto plates and garnish with freshly chopped parsley for a pop of color and flavor.