Cook the bowtie pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, heat a drizzle of oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and ground beef, cooking until the beef is browned and fully cooked, about 7–10 minutes.
Stir in the heavy cream and beef broth, bringing the mixture to a gentle simmer.
Add in grated Parmesan cheese and mix until melted and fully incorporated.
Season with salt and pepper to taste, adjusting according to preference.
Add the cooked bowtie pasta to the skillet, tossing to coat each piece evenly in the sauce.
Garnish with fresh parsley if using, and serve hot.
