Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add 1 pound of ground beef. Cook for 5-7 minutes, breaking it apart with a spatula, until the beef is browned and no longer pink. Ensure to stir frequently without overcrowding the pan for optimal browning.

Add 1 chopped onion and 3 minced garlic cloves to the skillet with the beef. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant, stirring regularly.

Pour in 1 tablespoon of Worcestershire sauce, followed by 1 teaspoon of Italian seasoning and ½ teaspoon of smoked paprika. Stir the seasonings into the beef and sauté for another minute.

Add 2 tablespoons of butter to the skillet and let it melt completely. Once melted, pour in 1 cup of beef broth, bringing the mixture to a gentle simmer. Allow it to bubble for 3-4 minutes.

Stir in ½ cup of half and half and 1 cup of grated Parmesan cheese until fully combined. Cook for an additional 2-3 minutes, stirring until the cheese has melted.

Meanwhile, in a separate pot, cook 12 ounces of bowtie pasta according to the package instructions until al dente, about 8-10 minutes. Drain while reserving a bit of the cooking water.

Add the cooked bowtie pasta directly into the skillet with the creamy sauce. Toss everything together, letting the sauce coat each pasta piece. If the mixture appears too thick, add a splash of reserved pasta water to reach your desired consistency.