In a large skillet, heat 1 tablespoon of cooking oil over medium-high heat. Add 1 pound of ground beef, breaking it apart with a spatula. Cook for about 6-8 minutes until well browned and no longer pink. Drain any excess fat.

Add 1 chopped onion and 2 minced garlic cloves to the skillet. Sauté for an additional 3-4 minutes until the onion is translucent and aromatic.

Bring a separate pot of salted water to a boil. Add 8 ounces of your preferred pasta and cook according to package instructions, usually around 8-10 minutes. Drain the pasta well, reserving a cup of pasta water.

Pour in 1 cup of heavy cream into the skillet. Stir well and let simmer for about 2-3 minutes. Add ½ cup of grated Parmesan cheese while stirring until it melts into the sauce.

Add the cooked pasta to the skillet, gently folding it into the creamy mixture. Mix for about 2 minutes, adding reserved pasta water if mixture is too thick.

Taste and adjust seasoning with salt and pepper as desired. Serve warm, garnishing with additional Parmesan if desired.