1. Prepare your pasta sauce by sautéing ingredients such as onions, garlic, or other aromatics based on the type of sauce you are making.

2. Add your base ingredients, such as tomatoes, cream, or broth, and allow the sauce to simmer until the flavors meld together.

3. Decide when to add the Parmesan depending on the type of sauce. For thick, cream-based sauces like Alfredo or garlic Parmesan, add the Parmesan during cooking to melt it into the sauce for a cohesive, creamy texture. For lighter sauces like marinara, you can choose to add it during simmering for depth, or after cooking as a garnish for a pronounced flavor and texture.

4. If you are adding Parmesan during cooking, make sure to grate it fresh, and stir it into the sauce towards the end of the cooking process off the heat to avoid graininess or clumping.

5. Stir the Parmesan thoroughly to ensure it melts and incorporates evenly into the sauce, avoiding any sticking to the pan.

6. For sauces like Carbonara, add Parmesan off the heat along with the other ingredients, like eggs, to create a smooth, creamy consistency without overcooking.

7. Taste the sauce after adding Parmesan to adjust seasoning if necessary, avoiding over-salting your dish since Parmesan is naturally salty.

8. Plate your pasta by spooning the sauce evenly over the noodles, ensuring it is coated fully with the creamy or flavorful mixture.

9. Garnish your dish with additional freshly grated or shaved Parmesan for texture, flavor, and an attractive presentation.

10. Serve immediately to enjoy the full richness of your sauce with the freshly added Parmesan flavor.