Begin by boiling a large pot of salted water over high heat. Once boiling, add the fettuccine pasta and cook for 8-10 minutes, or until al dente. Carefully reserve 1 cup of the pasta water before draining the pasta in a colander.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the lean ground beef, breaking it up with a spatula as it cooks. Sauté for about 5-7 minutes until browned and no longer pink.

Once the beef is browned, push it to one side of the skillet to create space. Add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and stir to combine with the beef and garlic. Gradually add the Parmesan cheese, stirring until melted and smooth.

Add the fresh spinach to the sauce, tossing gently until wilted for about 2-3 minutes.

Finally, add the drained fettuccine to the skillet and toss with the sauce. If too thick, add reserved pasta water to reach desired consistency.