Begin by boiling a large pot of salted water over high heat. Once the water is boiling, add the bowtie pasta and cook for 8-10 minutes, stirring occasionally, until al dente. Reserve ½ cup of pasta water for later, then drain the pasta and set it aside in a large mixing bowl.

In a large skillet, heat over medium-high heat, adding the ground beef. Cook the beef for about 6-8 minutes, breaking it apart with a spatula and stirring until it is nicely browned and cooked through. Drain excess grease from the pan.

Lower the heat to medium and add butter to the skillet until melted. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.

Pour in the heavy cream and stir well, increasing the heat slightly to bring it to a gentle simmer. Let the sauce simmer for about 3-4 minutes, stirring continuously until it thickens.

Reduce the heat to low and gradually stir in the grated Parmesan cheese until smooth and creamy.

Carefully add the drained pasta to the creamy sauce, tossing it gently to ensure every piece is well-coated. Use reserved pasta water if needed to adjust the consistency.

Plate your creamy Parmesan Garlic Beef Bowtie Pasta and garnish with chopped fresh parsley and additional grated Parmesan cheese if desired. Serve immediately.