Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef and cook for 5-7 minutes until browned, breaking it apart with a spatula.

Add the minced garlic and sauté for 1-2 minutes until fragrant. Season with salt, pepper, and Italian seasoning.

Pour in the heavy cream, stirring gently. Gradually mix in the grated Parmesan cheese, stirring until melted. Adjust consistency with reserved pasta water if needed.

Toss the cooked rotini into the skillet with the sauce. Serve immediately, garnished with fresh parsley and extra cheese if desired.