Fettuccine Alfredo: never good leftovers

My brother has had an affinity for fettuccine alfredo for quite a while. I decided to try it from scratch. But not from just simply stirring milk and butter on a stove. No, I had to go with a tried and true recipe from Cook's Illustrated because of the kitchen tested results. They haven't let me down yet, so I gave it a go. If a recipe even feigns scientific proof of its taste superiority, I'll bite (at least once).
An ex was supposed to come to help me cook and eat it, but he fell asleep and forgot to call. Go figure. I went ahead with the plan though because I had my stomach set on it. And while it was delicious, I made the mistake of eating it by myself (all 9 oz of it). I managed to eat half of it (which gave my lactose intolerant system a bit of a workout). This was definitely stick to your ribs food. And no surprise, this doesn't keep well to eat later even an hour after it's done. Congealed goo. I still ate it the next day. The fact that the oil had separated from the cheese wasn't enough to deter me. But I made sure to invite friends the next time I made a batch. yummers.

Serves 4-6 as a first course

Ingredients:
*1.5 cups heavy cream
*2 T butter
*salt
*1/2 tsp black pepper
*9 oz fresh fettuccine (apparently soaks up sauce better. but gremlins will not beat you if you use dry)
*1.5 oz Parmesan cheese
*1/8 tsp freshly grated nutmeg

Instructions:
1. Bring pot of water to a boil.
2. Bring 1 c heavy cream and butter to simmer in saucepan. reduce heat to low and simmer until reduced (12-15 minutes). Take off heat and stir in rest of cream, 1/2 tsp of salt and pepper.
3. Boil pasta. (add salt if you want). Cook just before al dente (it'll cook further when added to the sauce).
4. Simmer sauce again, reduce fire to low and then add pasta, Parmesan, and nutmeg. Cok over low heat (1-2 minutes). Add 1/4 of cooking water to thin out.

Now the article said to warm bowls so the pasta doesn't congeal as quickly. And yes, I did that. Congealing is bad. And if there is anything I can do to prevent congealed goo from forming (like I said, that sounds at least semi - scientifically convincing), I'm all for trying it.