1. Start by cooking your low-carb penne pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. This takes about 5-7 minutes.
3. Add the minced garlic to the beef and sauté for about 1 minute, until fragrant.
4. Pour in the heavy cream and beef broth, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together.
5. Stir in the Parmesan cheese and Italian seasoning. Cook for another 2 minutes until the sauce begins to thicken slightly.
6. Add the cooked penne to the skillet, tossing everything together until the pasta is well coated in the creamy sauce. Season with salt and pepper to taste.
7. Let it simmer for a minute or two to ensure everything is heated through. Garnish with fresh parsley if desired, and serve hot.

Cooking tip: Keep an eye on the sauce as it simmers—it should be thick and creamy, not too runny. If it thickens too much, add a splash of broth to loosen it up.