Bring a large pot of salted water to a boil and cook the low carb keto penne according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.

While the pasta cooks, heat 1 tbsp oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until nicely browned, breaking it up. Transfer beef to a plate.

Lower heat to medium, add remaining oil or butter, then sauté onion until translucent (3–4 minutes). Add minced garlic and cook 30–60 seconds until fragrant.

Pour in the broth and deglaze the pan, scraping any browned bits. Add heavy cream, dried oregano, and smoked paprika. Simmer gently for 4–5 minutes until the sauce starts to thicken.

Return beef to the skillet, stir in the cooked penne and Parmesan. If sauce feels too thick, add reserved pasta water a little at a time until desired consistency.

Stir in baby spinach until wilted, check seasoning, and garnish with parsley. Serve hot.