Not at all, it's a common thing to do. There was plenty of bright flavors in the pasta so I opted against it this time.

Don't have precise amounts because I didn't measure.

Sweat a finely minced shallot and a lot of minced garlic (like, 6-8 cloves) in a combination of olive oil and butter, add red pepper flake and cracked pepper, deglaze with white wine, add some chicken/beef/vegetable/whatever stock, simmer and reduce, add cream, simmer gently until thickened, take off heat and wait for bubbling to subside, add a bunch of finely grated hard cheese little by little, mixing and waiting to melt completely before adding more, season to taste.

Make sure to add some pasta water to the sauce and pasta, then simmer a little more for the sauce to properly come together.

EDIT: Spelling

That would be nice, but there was enough richness in the dish already, plus steaming is super easy and fast.