In a large skillet, heat olive oil over medium-high heat. Add ground beef, breaking it apart and cooking until browned, about 5–7 minutes.

Add chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes until onion is translucent.

Stir in Worcestershire sauce, Italian seasoning, and smoked paprika. Cook for 1 minute to blend the flavors.

Mix in butter until melted, then add beef broth and simmer for 3–4 minutes until slightly thickened.

Lower the heat and stir in half-and-half and Parmesan cheese until melted and creamy.

Cook pasta in salted boiling water until al dente, about 8–10 minutes. Drain and reserve a cup of pasta water.

Combine the drained pasta with the creamy sauce, adding reserved pasta water if necessary for consistency.