1. Cook the Pasta

Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente, about 10–11 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Brown the Beef with Layers of Flavor

Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes until it begins to caramelize slightly. Stir in the garlic and cook for 1 minute until fragrant.

Add ground beef, season with salt and pepper, and cook until fully browned, breaking up the meat. Drain any excess fat and reduce heat to low.

3. Build the Creamy Sauce

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until it forms a golden paste. Slowly pour in the milk while whisking continuously to avoid lumps.

Add the heavy cream, garlic powder, Italian seasoning, and red pepper flakes. Once the mixture is smooth and bubbling, stir in the Parmesan cheese until melted and creamy. Season to taste.

4. Combine and Bring It All Together

Pour the creamy sauce into the skillet with the beef mixture. Stir to coat everything evenly. Fold in the cooked bowtie pasta. If the sauce feels too thick, use reserved pasta water a tablespoon at a time to loosen it.

5. Garnish and Serve

Serve hot in bowls, topped with chopped parsley, extra Parmesan, and cracked black pepper. Enjoy immediately for the best texture.