Super easy recipe and everyone loved it! I added a heaping spoon of minced garlic and half parm half asiago. Stayed creamy even after cooling. A good classic alfredo.
Good choice of ingredients, but the measurements need to be tweaked. For 8 ounces of pasta, 1 1/2 cups of heavy cream and 2 cups of Parmesan is way too much. Start with 3/4 cup heavy cream and 1 cup cheese, and go from there based on your personal taste. I like the the addition of adding in the whole crushed garlic as the butter melts to infuse the sauce, a good amount of black pepper, parsley, and pasta water if needed. Do not substitute Romano cheese as is too assertive and salty. Stick with Parmesan only.