Bring a large pot of heavily salted water to a rolling boil. Add 12 oz of penne pasta and cook for 9-11 minutes to a firm al dente texture. Drain and set aside.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the 1 lb of ground beef, breaking it into large clusters. Let it sit undisturbed for 2-3 minutes to develop caramelized edges. Season with salt and pepper, stir to finish cooking, and remove the beef from the pan using a slotted spoon. Leave the drippings.

Lower the skillet heat to medium-low. Add 1/2 cup of unsalted butter to the beef drippings and melt. Add the 3 cloves of minced garlic and stir for 30-45 seconds until fragrant. Slowly whisk in 1.5 cups of heavy whipping cream and bring to a gentle simmer.

Once simmering, continuously whisk in 1.5 cups of finely grated parmesan cheese a little at a time until the sauce becomes a thick, glossy white cream.

Add the warm penne pasta directly into the sauce, tossing gently until heavily coated. Fold in the browned ground beef. Remove from heat immediately.

Spread butter on the bread slices and toast until golden-brown. Transfer the pasta to serving bowls, garnish with finely chopped parsley and a dusting of parmesan cheese, and serve with the toasted garlic bread.