Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and beef broth, stirring to combine. Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.

Stir in the cooked pasta and Parmesan cheese, mixing well to coat the pasta in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Taste and adjust seasoning if necessary. Serve hot, garnished with chopped parsley.