Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 10 to 12 minutes. Reserve 1 cup of pasta water before draining. Set the drained pasta aside.

Heat olive oil in a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until fully browned, about 6 to 8 minutes. Season with salt and pepper. Remove from the pan and set aside.

In the same skillet, melt the butter over medium-low heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant. Keep the heat low to avoid burning the garlic.

Slowly pour in the heavy cream while stirring constantly. Let it simmer gently for 2 to 3 minutes until slightly thickened.

Gradually stir in the grated parmesan, letting each addition melt fully before adding more. Return the cooked beef to the skillet and stir to combine. Add reserved pasta water a splash at a time if the sauce is too thick.

Add the drained bowtie pasta to the skillet and toss to coat evenly. Cook for 1 to 2 more minutes. Remove from heat, garnish with fresh parsley, adjust seasoning if needed, and serve immediately.