Bring a large pot of salted water to a rolling boil. Add 12 ounces of bowtie pasta and cook according to the package instructions until al dente, usually around 10-12 minutes. Drain and set aside.

In a large skillet over medium-high heat, add 1 pound of lean ground beef. Cook for about 5-7 minutes until browned, draining excess fat while leaving some for flavor.

Add 4-5 cloves of minced garlic to the skillet. Stir continuously for about 1 minute until the garlic becomes fragrant and slightly golden.

Reduce heat to medium and add 2 tablespoons of unsalted butter to the skillet until melted. Slowly pour in 1 cup of heavy cream while stirring continuously to combine the ingredients smoothly.

Gently fold in the cooked bowtie pasta and ½ cup of freshly grated Parmesan cheese. Stir until everything is well coated and season with salt and pepper to taste.

Sprinkle with freshly chopped parsley for a vibrant touch before serving.