1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.

2. In a large skillet over medium-high heat, cook ground beef, breaking it apart with a spoon. Season with salt, pepper, and Italian seasoning. Cook until browned and set aside.

3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

4. Pour in the heavy cream and bring to a gentle simmer. Stir constantly and gradually whisk in the Parmesan until smooth.

5. Return the beef to the skillet and stir to coat in the sauce. Add the cooked pasta and toss to combine. Use reserved pasta water to adjust sauce consistency if needed.

6. Serve hot, topped with extra Parmesan and fresh parsley.