Bring 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.

Heat a drizzle of olive oil in a large skillet over medium heat. Add the ground beef and cook for about 5-7 minutes, breaking it up as it browns. Drain excess fat.

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour in heavy cream and bring to a simmer. Cook for 3-5 minutes until sauce thickens.

Fold the cooked bowtie pasta into the skillet, add Parmesan cheese, and stir to coat. Cook for another 2-3 minutes.

Season with salt and pepper to taste. Add red pepper flakes if desired. Cook for an additional minute.

Serve immediately in bowls, garnished with extra Parmesan cheese or fresh parsley if desired.