In a large pot, bring salted water to a rolling boil, and add the fettuccine pasta. Cook for 8–10 minutes, or until al dente, and then drain, reserving 1 cup of pasta water.

While the pasta cooks, heat a large skillet over medium heat. Add the lean ground beef, season with salt and pepper, and cook for about 5–7 minutes until browned.

Push the beef to one side and sauté minced garlic for about 1 minute until fragrant. Stir it into the beef.

Pour in the heavy cream, stir to combine, and let it simmer for 2-3 minutes. Gradually mix in the Parmesan cheese until melted and smooth.

Add fresh spinach, stirring gently to incorporate, and let it wilt for 2–3 minutes.

Add the cooked fettuccine to the skillet, tossing it with the sauce, and add reserved pasta water as needed for consistency. Serve hot.