Boil a large pot of salted water, add pasta, and cook according to package instructions, usually 8-10 minutes. Reserve ¼ cup pasta water before draining.

In a skillet, heat oil over medium heat, brown ground beef for 6-8 minutes, and drain excess fat.

Lower heat and sauté minced garlic for about 1 minute until fragrant.

Pour in beef broth, scraping any browned bits, and simmer for 2-3 minutes.

Stir in heavy cream and cook for about 2 minutes.

Add grated Parmesan, stirring continuously until melted, and season with Italian seasoning, salt, and pepper.

Combine cooked pasta with the sauce, adding reserved pasta water if sauce is too thick.

Serve hot, garnished with parsley and extra Parmesan.