Cook 10 ounces dried rotini pasta according to the package directions. Add a pinch of salt to the pasta water. Drain and set aside.

To a large skillet over medium heat add 1 pound ground beef, ½ cup finely chopped onion and 4 minced garlic cloves. Season with 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper and ½ teaspoon onion powder. Cook until the beef is no longer pink, draining excess grease if necessary.

In the same skillet, add ½ cup beef broth, 2 cups heavy cream, 1 cup freshly grated parmesan cheese and 1 teaspoon Italian seasoning. Stir and cook for about 3-5 minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet and stir until combined.

Taste and adjust seasoning with additional salt and pepper if needed. Optional: Add 1 Tablespoon fresh chopped parsley and stir.

Top with remaining parsley before serving and enjoy!