Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta.

Heat a large skillet over medium. Add the lean ground beef and cook until browned and no longer pink, about 6 to 8 minutes. Drain any excess fat.

Push the beef to one side of the skillet. Add the chopped onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

Reduce heat to low and pour in the cream, stirring to combine.

Add the shredded cheese gradually, stirring until the sauce is smooth and glossy. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.

Season the sauce with salt and plenty of freshly ground black pepper to taste.

Add the drained pasta to the skillet and toss thoroughly so every piece is coated.

Heat together for 1 to 2 minutes so the pasta absorbs a bit of sauce.

Serve hot, topped with extra cheese or chopped herbs if you like.