Bring a large pot of salted water to a boil. Add 8 oz fettuccine and cook according to package directions until al dente.

Before draining, scoop out and reserve 1 cup of the pasta cooking water. Drain the pasta.

While the pasta cooks, heat a large skillet over medium heat. Add 1 lb lean ground beef and break it into small pieces with a spoon. Season with salt and pepper. Cook until the beef is fully browned and no pink remains.

Push the browned beef to one side of the skillet. Add the minced garlic to the cleared space and sauté for about 1 minute, until fragrant but not browned.

Stir the garlic into the beef. Pour in 1 cup heavy cream and bring the mixture to a gentle simmer. Lower the heat to avoid boiling.

Gradually add 1/2 cup freshly grated Parmesan, stirring constantly so the cheese melts smoothly into the cream. Taste and adjust salt and pepper; add 1 tsp Italian seasoning for extra depth.

Add 2 cups fresh spinach to the skillet. Stir until the spinach wilts into the sauce and any browned bits from the pan are scraped into the mixture.

Add the drained fettuccine to the skillet and toss to combine. If the sauce feels too thick, stir in reserved pasta water a little at a time until you reach a creamy consistency that coats the pasta.

Serve hot with extra Parmesan if desired.