Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water, then drain.

In a large skillet, heat a tablespoon of butter over medium-high heat. Add the beef slices and sear for 3-4 minutes. Remove the beef and set aside, leaving the juices in the pan.

In the same skillet, reduce heat to medium and add another tablespoon of butter and chopped onions. Sauté for 2-3 minutes until onions are translucent, then add minced garlic and cook for 1 minute.

Pour in the chicken broth, deglaze the pan and let it simmer for 2 minutes.

Stir in the heavy cream and let simmer for 3-4 minutes until slightly thickened. Add grated Parmesan cheese, stirring until melted.

Return the cooked beef and drained pasta to the skillet. Toss gently, adding reserved pasta water to achieve desired consistency.

Serve in bowls, garnished with fresh parsley or basil and additional Parmesan cheese if desired.