Brown the beef: In a large skillet over medium heat, add the ground beef and season with salt and pepper. Cook for about 7-10 minutes until fully browned. Drain excess fat, leaving some for flavor.

Cook the rotini: In a separate pot, boil salted water and cook the rotini according to package instructions for 9-11 minutes until al dente. Reserve one cup of pasta water and drain the rest.

Sauté garlic: Return to skillet with beef, lower heat, and add butter. Once melted, stir in minced garlic and sauté for about 1 minute until fragrant.

Create the sauce: Pour the heavy cream into the skillet, bring to a gentle simmer. Gradually stir in Parmesan cheese until melted. Add Italian seasoning and reserved pasta water to reach desired sauce consistency.

Combine pasta and beef: Add cooked beef and rotini to the pan, tossing to combine. Heat through for 2-3 minutes to allow flavors to meld.

Serve and garnish: Serve hot, garnishing with additional Parmesan cheese or fresh herbs if desired.