Something else you can do, and will also help in prepping the dish, is to cook the pasta before hand. Don't completely cook it. You want it still kind of hard in the center. Drain, cool, and toss with a little vegetable oil. Cover and store in the frige for up to a few days. To make the dish, start making your alfredo sauce (I like to saute the garlic and seasonings just a bit, about 30 seconds, before adding the cream). Add the cream, and bring to a boil. Start reducing the cream. When the cream starts to leave a sticky flim on the surface of the pan, add the cheese, and stir to melt and incorporate the cheese. Once the sauce is smooth, add the pasta and roll and toss the pasta until the sauce is good and thick. Plate and garnish.
If you want a really rich sauce, after the cream first reaches a boil, remove it from the heat, and while constantly whisking the sauce, add an egg yolk (or more, depending on your quantity). Once the sauce is smooth, return the sauce to a medium heat, add the cheese, and whisk until the cheese melts. Add the pasta and toss it good. Plate, garnish, and enjoy.
If you do the bit with the egg yolk, you might not want to use a really firm pasta. If you cook that sauce too much, it will really break on you.
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