In a large pot, bring salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat a drizzle of oil over medium-high heat. Add thinly sliced beef seasoned with salt and pepper, cooking for about 3-4 minutes until browned. Remove from skillet and keep warm.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add chopped onion, sauté for about 3 minutes until soft and translucent. Stir in minced garlic, cooking for 1-2 minutes until fragrant.

Deglaze the pan with 1 cup of chicken broth, scraping up any browned bits. Stir in 1 cup of heavy cream and simmer gently for 3-4 minutes until thickened.

Add cooked beef and pasta to the sauce, tossing to coat. Add reserved pasta water gradually if the sauce is too thick. Stir in grated Parmesan cheese until melted.

Serve immediately, garnished with fresh herbs and extra Parmesan.