Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your penne pasta and cook according to package instructions until al dente, typically around 10-12 minutes. Drain the pasta and remember to reserve about 1 cup of the starchy pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced yellow onion and cook for about 3-4 minutes, stirring occasionally until they become translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

Add the lean ground beef to the skillet, using a wooden spoon to break it apart as it cooks. Continue sautéing for about 7-8 minutes until the beef is browned and no longer pink. Sprinkle with salt, pepper, and Italian seasoning while stirring to incorporate all these flavors into the meat.

Reduce the heat to low and pour in 1 cup of heavy cream, stirring gently to combine with the browned beef mixture. Gradually add in the reserved pasta water to achieve your desired sauce consistency, stirring continuously. Fold in the freshly grated Parmesan cheese until melted and well combined.

Add the drained pasta to the skillet, tossing it in the creamy sauce until the penne is thoroughly coated. If the sauce seems too thick, feel free to incorporate a little more pasta water to achieve the perfect texture.

Transfer the creamy beef pasta to serving plates. For an extra touch, sprinkle some additional Parmesan cheese or garnish with fresh parsley on top. Serve hot and enjoy!