Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add 1 pound of ground beef to the skillet, breaking it apart. Cook for 6-8 minutes until browned. Drain excess fat if needed.

Stir in 1 tablespoon of Worcestershire sauce and 1 cup of heavy cream. Allow to simmer gently for 3-4 minutes.

Gradually add 1 cup of freshly grated Parmesan cheese, stirring until melted into the sauce, adjusting thickness with pasta water if necessary.

Fold the cooked bowtie pasta into the sauce, coat well and serve garnished with fresh parsley.