Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta, ideally fettuccine, and cook according to package instructions until al dente, usually around 8-10 minutes. Remember to reserve 1 cup of the pasta water before draining.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef, using a spatula to break it into small pieces. Season generously with salt and pepper and cook for approximately 6-8 minutes until the meat is no longer pink.

Once the beef is browned, move it to one side of the skillet. In the cleared space, add minced garlic and sauté for 1 minute until fragrant.

Decrease the heat to low and stir in heavy cream over the beef and garlic mixture. Gradually sprinkle in the Parmesan cheese, stirring continuously until melted and smooth.

Toss in the spinach, stirring into the bubbling sauce. Cook for about 2-3 minutes until wilted.

Mix in the cooked fettuccine, using reserved pasta water to achieve desired consistency. Serve immediately.