After a few bites the sauce was sickly sweet. Adding parm cheese cuts the sweetness down and would turn this into a 5 star success. The cream cheese gives a nice thick texture and richness. Add more cream if it becomes too thick for your personal preference. When reheating some milk or cream really re-smoothes the sauce evenly over the pasta. This recipe is a keeper for a rich sauce without the flour texture of roux based recipes.

Reviewed On: Oct. 8, 2007