Part 5/6:
Next, pour in your prepared heavy cream and let it warm up for about a minute, being careful not to let it cool down too much before adding the cheese. Once the cream is bubbling, it’s the ideal time to mix in the Parmesan. Stirring ensures a smooth texture and prevents the sauce from becoming chunky.
A critical tip here is to reserve about a quarter cup of the pasta water before draining it. This starchy water can be crucial for adjusting the sauce's consistency later, as it tends to thicken if left to sit.