Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1-2 tablespoons-the water should taste like the sea). Add the bow tie pasta and cook until al dente, following package directions (typically 10-12 minutes). Before draining, reserve about 1 cup of the starchy pasta water-this liquid gold will help create a silky sauce later. Drain the pasta in a colander and set aside.

Heat a large skillet over medium heat. If using lean ground beef, add 1-2 tablespoons of olive oil to prevent sticking. Add the ground beef, breaking it up with your spoon into small crumbles. Allow it to cook undisturbed for 2-3 minutes to develop a nice brown crust. Season with salt, freshly ground black pepper, and Italian seasoning. Continue cooking, stirring occasionally, until the beef is fully browned with caramelized bits (about 6-8 minutes total). If excess fat accumulates, drain it off. Transfer the cooked beef to a plate and wipe the pan clean with paper towels.

Return the same pan to medium-low heat and add the butter. Once melted and gently bubbling, add the minced garlic. Sauté for just 30 seconds until fragrant-be careful not to let it brown, as burned garlic tastes bitter. Pour in the heavy cream, stirring constantly. Heat gently until you see small bubbles forming around the edges, but don’t let it come to a hard boil.

Season the cream with freshly ground black pepper. Gradually add the shredded mozzarella cheese, stirring continuously until it melts into the cream. Follow with the grated Parmesan cheese, incorporating it slowly to create a smooth, lump-free sauce. The mixture will begin to thicken as the cheeses melt. Add the pinch of chili flakes (if using) and the tiny pinch of nutmeg-this secret ingredient adds incredible depth. If your sauce becomes too thick, add reserved pasta water a few tablespoons at a time until you achieve a creamy, coating consistency.

Return the browned beef to the pan with the creamy sauce, stirring to distribute evenly. Add the drained bowtie pasta, gently folding everything together so each pasta bow gets coated in the rich, beefy Alfredo sauce. If the mixture seems dry or clumpy, add more pasta water gradually-the starch helps bind everything together beautifully. Toss for 1-2 minutes over low heat to let the flavors meld.

Transfer your creamy beef and bowtie pasta to serving plates or a large family-style platter. Generously top with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for a pop of color and freshness. Serve immediately while hot and creamy for the ultimate Cheesecake Factory bowtie pasta experience.