Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Remember to reserve ½ cup of the pasta water before draining.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter until bubbly. Add the ground beef, seasoning it generously with salt and black pepper. Cook for about 5-6 minutes, until browned. Drain any excess grease, and set aside.

In the same skillet, add the remaining 2 tablespoons of butter and let it melt. Toss in the finely chopped onion and sauté for about 3 minutes. Then, stir in the minced garlic, Italian seasoning, and optional red pepper flakes, cooking until fragrant.

Pour in 1 cup of beef broth and bring to a simmer, allowing it to bubble for 2-3 minutes. Add in ½ cup of heavy cream and ½ cup of grated Parmesan cheese. Stir until creamy, then return the cooked beef to the skillet.

Add the drained pasta to the skillet, gently tossing until fully coated. If too thick, add a splash of the reserved pasta water.

Mix in 2 tablespoons of chopped fresh parsley, adjusting seasoning with salt and pepper. Serve immediately, garnishing with extra Parmesan cheese and parsley.