Step 1

Add the pasta to a large pot of boiling salted water, and cook according to package directions for al dente.

Step 2

Drain the pasta and reserve one cup of the pasta water before draining.

Step 3

Add the olive oil, garlic, and shallots to a large skillet and cook over medium heat for 2-3 minutes. Don't let the garlic or shallots burn.

Step 4

Add the cream cheese and ½ cup of starchy pasta water to the pan.

Step 5

Mix to blend the cream cheese, water, and oil mixture to create a creamy emulsion.

Step 6

Add the grated pecorino romano cheese and chopped parsley to the pan and mix until the sauce is creamy.

Step 7

Add the cooked pasta to the skillet. Stir well to evenly coat the pasta in the sauce. Add more of the reserved pasta water as needed so the sauce has a smooth and creamy consistency.For an even creamier sauce add heavy cream or whole milk instead of the pasta water.

Step 8

Top with grated romano cheese, black pepper, and chopped parsley.

Step 9

Serve with a tossed salad or caesar salad and garlic bread.