Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes. Drain excess grease.

Reduce heat to medium-low. Push the beef to one side and add the minced garlic. Cook for 60 seconds until fragrant. Add onion powder, Italian seasoning, and optional smoked paprika. Stir into the beef and cook for another 30 seconds.

Pour in Worcestershire sauce and beef broth. Bring to a simmer, scraping up browned bits. Simmer for 3-5 minutes to reduce slightly.

Reduce heat to low. Stir in the heavy cream. Turn off the heat immediately.

Gradually sprinkle in the Parmesan cheese, stirring constantly over low heat or off the heat to prevent clumping. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until velvety.

Add the drained pasta to the skillet with the sauce. Toss gently to coat. Taste and adjust seasoning. Garnish with more Parmesan and optional parsley. Serve immediately.