1. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks, about 5 minutes.
2. Remove the beef from the skillet and set it aside. In the same skillet, add the diced onion and cook until translucent, approximately 3 minutes. Stir in the minced garlic, paprika, oregano, salt, and pepper, cooking until fragrant, about 1 minute.
3. Return the beef to the skillet, then pour in the beef broth and bring to a boil. Stir in the pasta, ensuring it’s submerged in the liquid. Reduce the heat to medium-low, cover, and let simmer until the pasta is al dente, about 10-12 minutes, stirring occasionally.
4. Once the pasta is cooked, stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Simmer for another 2 minutes, allowing the sauce to thicken slightly.
5. Garnish with freshly chopped parsley before serving, if desired. Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference.

Cooking with my abuela taught me the importance of tasting as you go. Don’t be afraid to adjust the seasoning to your liking — after all, cooking is an art as much as it is a science!