Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in garlic and cook for an additional 1-2 minutes.

Add the ground beef to the skillet, breaking it up and cook for 6-8 minutes until browned. Season with salt, pepper, and 1 teaspoon of Italian seasoning.

Lower heat to medium-low and pour in 1 cup of heavy cream. Gradually add reserved pasta water until you reach desired consistency. Stir in ½ cup Parmesan cheese until melted.

Add the drained pasta to the sauce, tossing gently to combine. Adjust seasonings with more salt and pepper if needed.

Plate portions and garnish with extra Parmesan or parsley if desired. Serve immediately.