Bring a large pot of generously salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve 1/4 cup of pasta water. Drain the pasta but don't rinse it.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until completely browned. Drain excess fat if needed, leaving about a tablespoon for richness.

Stir in the beef broth, red pepper flakes, salt, and black pepper. Let the mixture simmer for 3-4 minutes, scraping up browned bits from the bottom. The liquid should reduce slightly.

Add the drained pasta directly to the skillet with the beef mixture. Toss everything together for 1-2 minutes, allowing the pasta to absorb the flavors. If pasta looks dry, add 1-2 teaspoons olive oil or a splash of reserved pasta water.

Plate the pasta and immediately sprinkle with freshly grated Parmesan cheese and chopped parsley. The heat will slightly melt the cheese, creating a creamy finish. Add extra cracked black pepper on top.