Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook until al dente, usually about 8–10 minutes.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef, breaking it up with a spatula, and cook until it’s browned—about 5–7 minutes.

Push the browned beef to one side of the skillet and add minced garlic to the empty side, sautéing for about 1 minute until fragrant.

Pour in the heavy cream into the skillet, mixing it with the beef and garlic. Stir while adding Parmesan cheese until completely melted.

Stir in the fresh spinach, letting it wilt within the sauce for about 2–3 minutes.

Fold the cooked fettuccine into the creamy beef mixture, ensuring the pasta is well-coated in sauce. If too thick, gradually add reserved pasta water to adjust.