Ingredients :

• Wide noodles — Get wide egg pasta, the kind used for stroganoffs. They are thicker and more robust — they hold up during cooking without turning into mush. No need to cook them beforehand; it’s actually discouraged here.
• Heavy cream — Full-fat heavy cream, not light. The light version can break under heat, leaving you with a grainy sauce. If you want to lighten it up, go half cream and half broth — but no low-calorie substitutes.
• Parmesan — Grate it yourself. Pre-grated bagged parmesan contains anti-caking agents that prevent melting — you’ll get a powdery surface instead of a cohesive crust. A block, a fine grater, and you’re done.
• Garlic — Garlic powder if you want something mild and consistent throughout the sauce. Fresh pressed garlic if you want that zing that caramelizes slightly in the oven. Both work, both give different results — fresh garlic is bolder and more characteristic.