About 30 minutes before cooking, remove the cream from the fridge and pour out the 1 cup measurement. Cream responds better to cooking when it is not cold. Be sure to heat the sauce slowly at a low temperature. If the cream gets too hot, it curdles and becomes unappealing. Lastly, add the cooked pasta to the sauce in small portions in order to gauge how much spaghetti was actually cooked. You do not want to add too little or too much pasta. To make this gluten-free, use gluten-free spaghetti noodles.