In a large pot, bring salted water to a rolling boil over high heat. Add your chosen pasta, preferably penne, and cook until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander, but remember to reserve 1 cup of the starchy pasta water to adjust the sauce later.

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and minced garlic, stirring frequently for about 5 minutes, or until the onion becomes translucent and the garlic is fragrant.

Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook for approximately 7 minutes, stirring occasionally, until the beef is browned and no longer pink. Season generously with salt, pepper, and Italian seasoning.

Lower the heat to medium-low and pour in the heavy cream, stirring gradually to combine. As the mixture heats, add in some reserved pasta water, a little at a time, until you achieve your desired sauce consistency.

Carefully add the drained pasta to the skillet, tossing gently to coat each piece in the rich, creamy sauce. Stir for a couple of minutes to heat the pasta through.

Scoop the creamy beef pasta into serving bowls or plates. For an extra touch, sprinkle additional Parmesan cheese or fresh parsley on top. Serve hot.