In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions, about 8-10 minutes, until al dente. Drain the pasta, saving a cup of pasta water.

While your pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart while it cooks. Stir frequently for about 5-7 minutes until browned.

Once the beef is browned, stir in minced garlic and cook for 1-2 minutes until fragrant. Season with salt, pepper, and Italian seasoning.

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan cheese until thickened and creamy, about 3-5 minutes.

Add the drained rotini to the skillet, tossing to coat in the cream sauce. Add reserved pasta water if the sauce is too thick.

Spoon the Beef and Rotini into bowls, garnishing with chopped fresh parsley and additional parmesan if desired.