1. Heat 1 tablespoon butter in a large skillet over medium-high heat and brown the ground beef for 4–5 minutes, breaking up the meat. Drain excess fat and season with salt and pepper, then remove beef.

2. Reduce heat to medium, melt remaining 3 tablespoons butter in the skillet, add garlic and sauté for 30 seconds to 1 minute until fragrant.

3. Pour in beef broth, scrape up browned bits, stir in cream, Italian seasoning, and red pepper flakes, then bring to a gentle simmer.

4. Add uncooked pasta, stir to coat, cover and cook for 10–12 minutes, stirring occasionally until pasta is tender and sauce thickens.

5. Return cooked beef to the skillet and simmer for 2–3 minutes until fully combined.

6. Turn off heat, stir in Parmesan until melted, adjust consistency with reserved broth if needed.

7. Taste and adjust seasoning, garnish with parsley, and serve hot.