Bring a large pot of salted water to a rolling boil over high heat. Add bowtie pasta and cook according to package instructions until al dente, usually 8–10 minutes. Reserve about ½ cup of pasta water, then drain and set aside.

In a large skillet, heat over medium-high heat and add ground beef. Cook for 6–8 minutes, breaking it apart with a spatula. Drain excess grease.

Reduce heat to medium, add butter, and stir until melted. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in heavy cream, stirring occasionally until it simmers and thickens slightly for about 3–4 minutes.

Off the heat, gradually stir in grated Parmesan cheese until melted. Add drained bowtie pasta, tossing gently to coat, and use reserved pasta water to adjust consistency.

Sprinkle chopped parsley over the top and serve in shallow bowls.