8 oz Rotini pasta

1 lb Ground beef

2 tablespoons Olive oil

4 cloves Garlic, minced

1 cup Heavy cream

1 cup Grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

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Boil a large pot of salted water and cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add ground beef and sauté for 5-7 minutes until browned and no longer pink.
Stir in minced garlic and cook for an additional 1-2 minutes until fragrant. Season with salt, pepper, and Italian seasoning.
Pour in the heavy cream and bring to a gentle simmer, stirring to combine with the beef and garlic.
Gradually add grated Parmesan cheese, stirring continuously until melted and the sauce is creamy. Adjust the consistency with pasta water if needed.
Add the cooked rotini to the skillet and toss gently until well coated with the sauce.
Serve hot, garnished with chopped parsley and additional Parmesan cheese if desired.

Use freshly grated Parmesan for a smoother sauce.

Add red pepper flakes for a spicy variation.

Use leftover pasta water to thin the sauce if needed.

Swap beef with mushrooms or plant-based meat for a vegetarian version.