In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and ground beef to the skillet. Cook until the beef is browned and cooked through, breaking it apart with a spoon as it cooks. Drain any excess fat.
Pour in the beef broth and bring to a simmer. Stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste.
Allow the mixture to simmer for about 5 minutes until it thickens slightly.
Add the cooked bowtie pasta to the skillet and toss to combine. Stir in the grated Parmesan cheese until melted and creamy.
Serve immediately, garnished with fresh parsley.