In a large pot, bring salted water to a rolling boil over high heat. Add the bowtie pasta and cook according to package directions until al dente, about 10 minutes. Drain and set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the ground beef, season with salt and pepper, and cook for about 5–7 minutes until browned.

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

Pour in 2 tablespoons of Worcestershire sauce and 1 cup of heavy cream, stirring to combine. Bring to a gentle simmer and let thicken for about 3–4 minutes.

Add 1 cup of freshly grated Parmesan cheese and stir until cheese melts and sauce becomes smooth.

Carefully add the drained bowtie pasta into the skillet and toss together over low heat for about 2 minutes.

Remove from heat and serve in bowls, garnished with freshly chopped parsley.