Begin by bringing a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the ground beef, breaking it apart with a wooden spoon and cook for about 5-7 minutes until browned.

Stir in 3-4 cloves of minced garlic to the skillet and sauté for about 1 minute until fragrant, ensuring not to burn the garlic.

Pour in 2 tablespoons of Worcestershire sauce and 1 cup of heavy cream, stirring well and bringing to a gentle simmer for about 5 minutes.

Add the drained bowtie pasta directly into the skillet with the sauce and toss gently to coat thoroughly.

Mix in 1 cup of freshly grated Parmesan cheese until melted and creamy, then season with salt and pepper to taste.