Start by bringing a large pot of salted water to a rolling boil. Add your favorite pasta and cook according to package instructions, around 8–10 minutes, until al dente. Reserve half a cup of pasta water, drain the rest, and set the pasta aside.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned beef and cook undisturbed for about 6–8 minutes until browned. Transfer to a plate, draining excess grease if necessary.

Reduce the heat to medium and add butter. Once melted, stir in the minced garlic and cook for 1–2 minutes until fragrant and golden.

Pour in the heavy cream, stirring to combine. Simmer gently for 3–5 minutes, then gradually add Parmesan cheese, stirring until fully melted.

Return the cooked beef to the cream sauce and fold in the drained pasta. If too thick, incorporate some reserved pasta water until desired consistency is reached.

Remove from heat and garnish with fresh parsley or thyme. Serve warm with garlic bread and salad.