In a large pot, heat over medium heat until hot. Add the ground beef, breaking it apart with a spatula. Cook for about 5–7 minutes, stirring occasionally, until no longer pink and browned.

Once the beef is browned, reduce the heat to low and add 2 tablespoons of butter and 4 cloves of minced garlic. Sauté for about 2 minutes, stirring until the garlic is fragrant and soft but not burnt.

Sprinkle in 1 teaspoon of dried Italian seasoning and stir for another minute. Pour in ½ cup of beef broth, scraping any browned bits from the bottom of the pot.

Add 8 ounces of your choice of pasta to the pot, ensuring it’s submerged in the broth. Cover the pot and cook according to package instructions, usually around 10–12 minutes, or until al dente.

Once the pasta is cooked, remove the pot from heat. Stir in ½ cup of grated Parmesan cheese until fully melted and creamy.

Sprinkle a handful of freshly chopped parsley on top for garnish. Serve warm.