Begin by filling a large pot with water and adding a generous amount of salt. Bring it to a rolling boil over high heat. Once boiling, add the rotini pasta and cook for 8-10 minutes until al dente. Drain and reserve a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook for 5-7 minutes until browned and no longer pink.

Stir in the minced garlic and let it sauté for an additional 1-2 minutes. Season with salt, pepper, and Italian seasoning.

Pour the heavy cream into the skillet, stirring to combine. Let it simmer gently for about 3-4 minutes until slightly thickened.

Gradually sprinkle in the grated Parmesan cheese while stirring continuously until melted. Adjust consistency with reserved pasta water if needed.

Add the drained rotini to the skillet, tossing gently to coat. Cook together for another minute.

Serve hot, garnished with freshly chopped parsley and additional Parmesan cheese.