Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and fully cooked through, about 6–8 minutes. Drain off any excess fat.

Step 2: Stir in the chopped onion and minced garlic. Sauté everything together for 2–3 minutes, until the onion becomes soft and translucent, and the garlic is nice and fragrant.

Step 3: Add Worcestershire sauce, Italian seasoning, smoked paprika, and salt to the beef mixture. Stir well and let it cook for another minute or two so all those flavors can blend together.

Step 4: Drop in the butter and let it melt, then pour in the beef broth. Give everything a good stir, bring it to a gentle boil, and add in the dry pasta.

Step 5: Cook the pasta right in the pot with the beef and broth. Stir occasionally to prevent sticking. Let it simmer until the pasta is al dente and most of the broth has been absorbed. This usually takes about 8–10 minutes.

Step 6: Once the pasta is tender, reduce the heat and stir in the heavy cream and freshly grated Parmesan. Mix until the cheese has melted and the sauce turns creamy and smooth.

Step 7: Season with black pepper and a pinch of red pepper flakes if you like a little heat. Give it all one last stir to coat everything in that rich, garlicky Parmesan sauce.

Step 8: Spoon it into bowls and top with fresh chopped parsley. Serve hot and enjoy every creamy, cheesy bite!