Begin by bringing a large pot of salted water to a rolling boil. Add bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Once cooked, drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add 1 pound of ground beef, breaking it up with a spatula. Cook until well-browned, approximately 5-7 minutes.

Reduce heat to medium and add 3 cloves of minced garlic. Sauté for about 1 minute until fragrant.

Stir in 2 tablespoons of Worcestershire sauce, then pour in 1 cup of heavy cream while stirring. Sprinkle in 1 cup of Parmesan cheese and stir until the sauce is smooth and creamy.

Add the drained bowtie pasta to the sauce, tossing gently to coat. If the sauce is too thick, add a splash of warm water or broth.

Taste and adjust seasoning with salt and pepper. Serve hot, garnishing with freshly chopped parsley.