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Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook for 6–8 minutes, breaking up the beef, until browned and fully cooked. Stir in the Italian seasoning, and season with salt and pepper. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Gradually whisk in the heavy cream and bring to a gentle simmer. Cook until slightly thickened, about 3–4 minutes. Stir in the Parmesan cheese, garlic powder, salt, pepper, and nutmeg (if using). Whisk until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the skillet with the beef. Pour the Alfredo sauce over the pasta and beef, tossing to coat everything evenly. Heat gently over low heat, stirring occasionally, until warmed through.
Transfer the pasta to serving plates or a large dish. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately with a side of garlic bread or a fresh salad.