1. Bring a large pot of salted water to a boil and cook the pasta just shy of al dente. Reserve 1/2 cup of pasta water, drain, and set aside. 2. In a large skillet, heat olive oil over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if needed. 3. Add onion to the skillet and cook until softened. Stir in garlic and cook for another minute. 4. Sprinkle flour over the beef mixture, stir, and cook for 1–2 minutes. 5. Gradually add beef broth, milk, and cream, stirring constantly. Add Italian seasoning and paprika, then simmer until slightly thickened. 6. Add the cooked pasta to the skillet and toss to coat. Stir in cheddar and Parmesan cheese until melted and creamy. Add reserved pasta water if needed to adjust consistency. 7. Taste and adjust seasoning, garnish with chopped parsley, and serve warm.