Bring a large pot of salted water to a rolling boil. Add 8 ounces of bowtie pasta and cook according to package instructions, usually around 10-12 minutes, until al dente. Reserve about 1 cup of pasta water, then drain the rest.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.

Add 1 pound of ground beef to the skillet, breaking it up with a spatula. Season with salt and pepper, cooking for 5-7 minutes until browned and no longer pink.

Stir in 1 tablespoon of Worcestershire sauce. Pour in 1 cup of heavy cream and add 1 cup of freshly grated Parmesan cheese. Stir over medium heat for 3-5 minutes until creamy.

Add the drained bowtie pasta to the skillet. Toss gently to coat in the sauce, adding reserved pasta water gradually until desired consistency is reached.

Remove from heat and transfer to plates. Garnish with chopped fresh parsley. Serve immediately.