Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions (10-12 minutes) until al dente. Drain and set aside, reserving a little pasta water.

In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it apart as it cooks. Brown for 5-7 minutes until no longer pink. Drain excess fat.

Add the chopped onion and minced garlic to the skillet. Cook for an additional 2-3 minutes until the onion is soft and translucent.

Pour in the beef broth and heavy cream. Stir well to combine. Add Parmesan cheese, Italian seasoning, and season with salt and pepper. Let the sauce simmer for about 5 minutes until slightly thickened.

Add the cooked bowtie pasta to the skillet, tossing gently to coat in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water.

Let the dish cook for another minute on low heat, then remove from heat and serve immediately. Optionally, sprinkle with extra Parmesan cheese.