Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package instructions until al dente, usually around 8 to 10 minutes.

In a large skillet, heat a drizzle of olive oil over medium heat. Add diced yellow onions and minced garlic to the pan, sautéing for about 5 minutes until softened.

Add lean ground beef to the skillet, breaking it up with a spatula as it cooks for about 7 minutes until browned.

Lower the heat and pour in the heavy cream, stirring gently. Gradually add reserved pasta water until desired consistency is reached, then stir in Parmesan cheese.

Add the drained penne pasta to the creamy sauce mixture and toss until completely coated, heating through for a minute.

Serve hot, garnished with extra Parmesan cheese or parsley.