1. Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Reserve ½ cup pasta water, then drain.

2. Brown ground beef in a large skillet over medium heat, breaking it up as it cooks. Sprinkle Cajun seasoning over the beef and cook until no longer pink. Transfer to a plate.

3. In the same skillet, melt butter. Add minced garlic and cook 30 to 60 seconds until fragrant.

4. Pour in heavy cream and simmer gently 3 to 4 minutes until slightly thickened.

5. Stir in cheddar and Parmesan until melted and smooth. Season with salt and black pepper.

6. Return beef to the skillet, add cooked pasta, and toss to coat. Loosen with a splash of reserved pasta water if needed.

7. Remove from heat and finish with chopped parsley. Serve hot.