Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions for about 10-12 minutes until al dente. Drain and reserve a splash of pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the ground beef and cook for 5-7 minutes until browned. Drain excess fat if necessary.

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream and 2 teaspoons of Worcestershire sauce. Stir in 1 cup of Parmesan cheese and mix until melted and creamy, adjusting thickness with reserved pasta water as needed.

Add the drained bowtie pasta to the skillet, gently tossing to coat in the sauce for 1-2 minutes.

Remove from heat and serve immediately, garnishing with chopped parsley.