Begin by bringing a large pot of salted water to a rolling boil. Add your favorite pasta and cook until al dente, typically around 8-10 minutes. Once cooked, drain the pasta in a colander while reserving a cup of the pasta water. Set the pasta aside.

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground meat, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes. Transfer it to a plate, leaving the drippings in the pan for added flavor.

With the same skillet over medium heat, add diced onions, chopped leeks, and minced garlic, cooking for about 5-7 minutes until softened and fragrant.

Lower the heat and return the browned ground meat to the skillet. Stir in the cream cheese and heavy cream, mixing until you achieve a smooth sauce, about 2-3 minutes.

Gently fold in the cooked pasta into the sauce, ensuring every piece is coated. If the sauce is too thick, add reserved pasta water gradually.

Plate the creamy pasta immediately and garnish with freshly ground pepper or grated cheese of your choice. Serve hot.