Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add the bowtie pasta and cook according to the package instructions until al dente, about 10–12 minutes. Drain the pasta in a colander and set aside.

In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 3 cloves of minced garlic to the pan and sauté for about 1–2 minutes until fragrant and golden.

Add 1 pound of ground beef to the skillet. Break apart the beef and cook for about 5–7 minutes until browned. Stir occasionally and drain any excess fat if necessary.

Stir in 1 tablespoon of Worcestershire sauce along with salt and pepper to taste. Cook for another minute to combine flavors.

Reduce the heat to low, then add the cooked bowtie pasta to the skillet. Pour in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese, and toss gently until well coated.

If the sauce is too thick, add a splash of beef broth or water (about 2–3 tablespoons) to adjust the consistency.

Serve immediately, garnished with chopped fresh parsley for a touch of color and freshness.