In a large pot, bring salted water to a rolling boil over high heat. Add your penne pasta and cook according to package instructions until al dente, typically around 10-12 minutes. Reserve 1 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and freshly minced garlic, sautéing for about 5 minutes until the onion becomes translucent and fragrant.

Add the lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook for about 7 minutes until browned. Season with salt, black pepper, and Italian seasoning.

Reduce heat to low and pour in the heavy cream, stirring to incorporate. Gradually add reserved pasta water until you reach desired sauce consistency.

Sprinkle in the freshly grated Parmesan cheese and stir until it melts into the sauce. Adjust seasoning with additional salt or pepper as needed.

Toss the drained penne pasta into the skillet, stirring for 1-2 minutes to coat with the sauce.

Plate the creamy beef pasta hot and garnish with extra Parmesan cheese or chopped parsley. Serve immediately.