Begin by filling a large pot with water, adding a generous amount of salt, and bringing it to a rolling boil over high heat. Once boiling, add 8 oz of penne or rotini pasta, cooking according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander and reserve ½ cup of the pasta water for later use.

In a large skillet, heat a drizzle of olive oil over medium heat, allowing it to warm for a minute. Add the finely chopped onion and sauté for about 4 minutes, stirring until the onion turns translucent and fragrant. Toss in 3 cloves of minced garlic and continue to sauté for another minute.

Add 1 lb of lean ground beef to the skillet, using a wooden spoon or spatula to break it up as it cooks. Allow the meat to brown evenly, approximately 5-6 minutes, stirring occasionally. If there’s an excess of fat, carefully drain it off.

Pour in 1 cup of heavy cream (or half-and-half) into the skillet, stirring gently to combine it with the browned beef mixture. Add 2 teaspoons of Italian seasoning, along with salt and pepper to taste. Let the mixture simmer over low heat for about 3 minutes until it thickens slightly.

Carefully add the drained pasta into the skillet with the creamy beef mixture. If the sauce appears too thick, gradually stir in the reserved pasta water until you reach your desired consistency. Toss everything together.

Remove the skillet from heat and plate your creamy stovetop ground beef pasta into individual bowls. For an exquisite finish, sprinkle ½ cup of freshly grated Parmesan cheese on top.