In a large pot over medium heat, melt the butter with the olive oil.
Add the dry pasta directly to the pot.
Pour in the beef broth and heavy cream.
Add smoked paprika, garlic, salt, and pepper.
Stir to combine.
Bring to a boil, then reduce to a steady simmer.
Cook covered, stirring frequently, until the pasta is al dente and the sauce has thickened.
If needed, add a small splash of additional cream.
Reduce heat to low and stir in shredded cheese until fully melted and smooth.
Serve immediately, topped with parsley and optional Parmesan.
