Cook the spaghetti according to package directions until al dente.
In a large skillet, heat olive oil over medium heat and add the ground beef. Cook until browned and fully cooked, around 6-8 minutes.
Add minced garlic to the skillet and sauté for an additional minute until fragrant.
Pour in the beef broth and bring to a simmer, scraping any browned bits from the bottom of the skillet.
Reduce heat and stir in the heavy cream, allowing the mixture to simmer gently, about 3-5 minutes.
Add grated Parmesan cheese and mix until melted and incorporated into the sauce.
Toss the cooked spaghetti in the sauce until well coated. If the sauce is too thick, add some reserved pasta water until desired consistency is achieved.
Season the dish with salt and pepper to taste and remove from heat.
Serve hot, garnished with fresh chopped parsley for a vibrant finish.
