No salt, no pepper. Victoria's recipe calls for only two ingrediants, Cream and Parmesaen. the key is to get the the cream warm enough on your stove to quickly melt your finely grated parm. add only one handful at a time, whisk continiously until it dissolves. you will know you are finished whe you can remove the whisk and one continual strem of sauce will pour from the whisk back into your sauce pot. i.e. no drips, no clumps. The reason victoria's is good is b.c. it is simple.
don't over think it, people.