This was very tasty, but I did need to add a little salt and a lot of garlic (about 3 cloves of fresh crushed & chopped) for it to taste like alfredo. I don't understand why people say it's too bland. I know people have different tastes, but the #1 rule of cooking is "taste as you go" so you can adjust accordingly. If you follow this rule, there's no way for almost anything, especially sauces, to be bland.
If you are having trouble with curdling, here's what's happening: you are cooking it too long/too hot. The curdling is NOT from the ricotta but from the cream. I know because I had a stroganoff curdle on me a while back. If you let the mixture boil, chances are it will curdle by the end. If you see little boil bubbles on the surface, remove it from the heat for a minute or two, stir constantly, and maybe lower your stove a little bit. Also, it's done pretty much the moment it is well integrated and smooth. If you cook it longer, even a few minutes, it can curdle then also. You can always add salt/pepper/garlic/etc after it's off the heat.
Next time, I think I will quarter everything - there ended up being WAAAYYY too much sauce for one box of pasta.
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This was very tasty, but I did need to add a little salt and a lot of garlic (about 3 cloves...