Begin by bringing a large pot of salted water to a rolling boil. Add 8 oz of penne pasta and cook for about 10-12 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, reserve 1 cup of the pasta water, then drain the pasta and set it aside.

In a large skillet, heat 2 tsp of olive oil over medium heat until shimmering. Add 1 medium diced onion and 3 minced garlic cloves, sautéing them for about 5 minutes or until the onion is translucent and fragrant.

Add 1 lb of lean ground beef to the skillet, breaking it up with a spatula as it cooks. Continue cooking for about 7-8 minutes until the beef is browned and no longer pink, seasoning it with salt, pepper, and 2 tsp of Italian seasoning.

Reduce the skillet heat to low and pour in 1 cup of heavy cream, stirring to combine. Gradually mix in the reserved pasta water until the sauce reaches your desired consistency, about 2-3 minutes. Add 1 cup of freshly grated Parmesan cheese, stirring until melted and creamy.

Toss the drained penne pasta into the skillet with the creamy beef sauce, using tongs or a large spoon to coat the pasta evenly. Cook for an additional 2 minutes.

Serve the creamy beef pasta hot, garnishing with additional Parmesan cheese or fresh parsley if desired.