I used Parmisano-Reggiano freshly grated and served it over thin spaghetti noodles. It could have used a little more salt but I think that's partly from using a quality cheese, the cheaper parmisan seems to be saltier. Also served it with broccoli and just mixed it together on my plate. It's like a grown up version of Alfredo. Would definitely make it again but not too often as it is a heavy dish.