Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, add ground beef. Cook until browned, breaking it apart with a spatula as it cooks. Drain excess fat if necessary.
Add minced garlic to the skillet with the cooked beef. Sauté for about 1 minute until fragrant. Pour in heavy cream and stir to combine.
Add grated Parmesan cheese to the creamy mixture. Stir continuously until the cheese has melted and the sauce is smooth.
Add the cooked rotini pasta to the skillet. Toss to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
Season the dish with salt and pepper to taste. Serve warm, garnished with additional Parmesan if desired.
For a richer flavor, consider using a combination of Parmesan and Pecorino Romano cheese.
Feel free to incorporate vegetables like spinach, mushrooms, or bell peppers for added nutrition and flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
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