Parmesan cream sauce

Thank you for both suggestions--I will try them both! I hadn't heard of the pecorino fonduta before...

Some nutmeg would be great as well, IMHO.

I agree with the bechamel suggestion, but I also wanted to throw out pecorino fonduta (basically cream and finely grated pecorino simmered together in a saucepan until thickened with a little salt, white pepper, and nutmeg). It is richer than a bechamel, but very special when drizzled over pasta (and a little goes a long way)!

That sounds heavenly! I'd suggest a standard béchamel (there are several to look over here: http://www.food52.com/recipe/bechamel) with the addition of grated parmesan to suit your taste.