Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

While the pasta cooks, heat a large skillet over medium. Add the ground beef and break it up with a spoon. Cook until browned and no longer pink. Drain excess fat if there is any.

Push the beef to one side of the skillet. Add the minced garlic into the empty space and cook for 30 to 60 seconds until fragrant. Stir the garlic into the beef.

Reduce the heat to low. Stir in the heavy cream or Greek yogurt and the shredded cheese. Mix constantly until the cheese melts and the sauce becomes smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach the consistency you like.

Season with salt, pepper, and Italian seasoning. Taste and adjust.

Add the cooked pasta to the skillet and toss thoroughly so every piece is coated in the creamy beef sauce. Warm through for a minute or two.

Serve hot, sprinkled with grated Parmesan and chopped parsley if desired.