Cook rotini pasta according to package directions in heavily salted water until al dente. Reserve 1/2 cup pasta water before draining.

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until browned and cooked through, about 6-8 minutes.

Season cooked beef with salt, pepper, and Italian seasoning. Remove excess fat if necessary, leaving about 1 tablespoon in the pan.

Add butter to the skillet with the beef and let it melt. Add minced garlic and cook until fragrant, about 1 minute.

Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring constantly, until slightly thickened.

Remove from heat and gradually whisk in parmesan cheese until smooth and creamy. If sauce is too thick, add pasta water gradually until desired consistency is reached.

Add cooked rotini pasta to the skillet and toss everything together until pasta is well-coated with sauce and beef is evenly distributed.

Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and additional parmesan cheese before serving immediately.