Cream and Cheese Sauces

Cream sauces break when they get too hot or when the cheese goes in too fast. Warm the cream gently. Take it off the heat, then add finely grated cheese a handful at a time. A splash of pasta water loosens it and helps it coat. Keep it creamy, not bubbling. Use real Parmesan grated on the fine side of the grater. Pre-grated cheese has anti-caking powder that keeps it from melting smooth.