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Heat the olive oil in a large pan, then add the onion and cook until soft and fragrant.
Stir in the garlic and cook for another 2–3 minutes.
Add the ground beef, breaking it up as it browns.
Mix in the tomato paste along with the salt, Italian seasoning, paprika, and pepper.
Pour in the beef broth and heavy cream, then stir well.
Add the pasta straight into the pan. Make sure the noodles are mostly covered in liquid (add a splash more broth or cream if needed.)
Cover and cook until the pasta is al dente, giving it a good stir every few minutes so nothing sticks.
Stir in the shredded cheese until melted and creamy.
Finish with a sprinkle of parsley and season to taste with extra salt and pepper if needed.