Step 1: Bring a large pot of salted water to a boil. Adding enough salt is important because it flavors the pasta from within. Cook the spaghetti until just al dente, usually around 10 to 11 minutes. Drain well and set aside. Toss the pasta with a little olive oil if you want to prevent sticking.

Step 2: While the pasta cooks, heat a large skillet over medium heat. Add the olive oil, then crumble in the ground beef. Break it up with a spatula and cook, stirring occasionally, until browned and no longer pink, about 7 to 8 minutes. Season the beef with Italian seasoning, garlic powder, salt, and pepper, letting the spices blend in as it cooks.

Step 3: Remove the beef from the skillet and set it aside, leaving the flavorful fat in the pan.

Step 4: Melt the butter in the same skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden be careful not to burn it.

Step 5: Slowly pour in the beef broth and heavy cream, stirring constantly. Bring to a gentle simmer, allowing the sauce to thicken and flavors to combine.

Step 6: Gradually whisk in the Parmesan and mozzarella cheeses, stirring continuously until the sauce becomes smooth, creamy, and luscious. If the sauce feels too thick, add a splash of broth or water to loosen it.

Step 7: Return the cooked beef to the skillet, stirring to coat it fully in the cheesy sauce.

Step 8: Add the cooked spaghetti and toss gently to coat every strand evenly.

Step 9: Taste the dish and season with salt and pepper as needed, remembering that the cheese and broth already add some saltiness.

Step 10: Serve immediately, garnished with chopped fresh parsley for a pop of color and a fresh herb note.