1. Heat a skillet over medium-high heat and brown the ground beef, seasoning with salt and pepper.

2. Drain excess fat if needed.

3. Add butter to the pan, reduce heat to medium, then stir in garlic and onion and sauté until fragrant.

4. Meanwhile, cook the pasta in boiling salted water until al dente, reserving 1/2 cup pasta water, then drain.

5. Pour beef broth into the skillet, scrape up browned bits, simmer for 2–3 minutes.

6. Stir in heavy cream and cook until sauce thickens slightly.

7. Add cooked pasta to the sauce, toss to combine, adding reserved pasta water as needed.

8. Stir in Parmesan cheese until melted and sauce is glossy.

9. Adjust seasoning with salt, pepper, and red pepper flakes.

10. Garnish with parsley and serve immediately.