Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve ½ cup of pasta water, then drain.

While the pasta cooks, heat a large skillet over medium-high heat and cook the ground beef until browned. Drain any excess grease.

Add the butter, diced onion, and minced garlic to the skillet. Sauté for 2–3 minutes until softened and fragrant.

Stir in the Italian seasoning, paprika, salt, and black pepper.

Pour in the beef broth and simmer for 2 minutes.

Reduce the heat to low and stir in the heavy cream.

Gradually add the Parmesan cheese, stirring until melted and the sauce is smooth.

Add the cooked pasta to the skillet and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.

Stir in the chopped parsley and garnish with additional Parmesan before serving.