Bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, around 10-12 minutes. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced yellow onion and minced garlic, sauté for about 5 minutes until fragrant.

Add 1 pound of lean ground beef and cook until browned, about 7 minutes. Season with salt, pepper, and Italian seasoning.

Pour in 1 cup of heavy cream and lower the heat. Stir in reserved pasta water until desired consistency is reached. Add 1 cup of Parmesan cheese and mix until melted.

Toss the drained pasta into the sauce and cook on low heat for another 2-3 minutes until well-coated.

Serve immediately, garnishing with more Parmesan cheese or chopped parsley if desired.