Bring a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Once tender, drain the pasta in a colander and set it aside, ensuring to reserve a cup of pasta water for later use.

In a large skillet, preferably cast iron, melt 2 tablespoons of butter over medium heat. Once hot and bubbly, add the ground beef, breaking it apart with a spatula. Cook for about 6-8 minutes until the beef is browned and no pink remains, stirring occasionally to achieve even cooking without overcrowding the pan.

With the beef browned, add 4 cloves of minced garlic to the skillet. Stir continuously for about 1-2 minutes until the garlic becomes fragrant and golden.

Pour in 2 tablespoons of Worcestershire sauce and 1 cup of chicken broth into the skillet with the beef and garlic. Stir to combine these ingredients, then let the mixture come to a simmer over medium heat for about 3-4 minutes.

Gradually sprinkle in 1 cup of freshly grated Parmesan cheese while stirring continuously. Allow the cheese to melt into the sauce for approximately 2-3 minutes.

Once the sauce is creamy, add the cooked bowtie pasta directly to the skillet. Toss everything together gently to ensure each piece of pasta is thoroughly coated in the rich, garlicky sauce.

Taste and adjust the seasoning of your dish, adding salt and pepper if needed. Once satisfied, garnish with freshly chopped parsley to add a pop of color and freshness.