Bring a large pot of salted water to a rolling boil over high heat. Add your preferred pasta shape, such as penne, and cook until al dente, usually about 8–10 minutes. Make sure to stir occasionally to prevent sticking. Once cooked, drain the pasta and reserve 1 cup of the pasta water for later use.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add diced yellow onion and minced garlic, sautéing for about 5 minutes or until the onion becomes translucent and fragrant.

Add 1 pound of lean ground beef to the skillet, breaking it apart with a spatula. Cook for about 7 minutes, stirring occasionally, until the beef is fully browned and no longer pink. Season with salt, pepper, and Italian seasoning.

Reduce the heat to low and pour in 1 cup of heavy cream, stirring well to incorporate it with the beef. Gradually add the reserved pasta water until you reach your desired sauce consistency. Mix in 1 cup of freshly grated Parmesan cheese, stirring until melted and creamy.

Add the drained pasta into the skillet with the creamy sauce, gently folding to ensure the pasta is evenly coated. Allow it to cook for an additional minute over low heat.

Spoon the creamy beef pasta onto plates, and if desired, sprinkle extra Parmesan cheese or fresh parsley on top. Serve immediately.