In a large skillet over medium-low heat, bring the cream to a boil. Reduce by about one-third. Whisk in the Romano cheese until it disappears.
Add crawfish and Creole seasoning to cream sauce and cook another two minutes.
Turn off the heat and add the pasta. Toss with the sauce until coated. If the sauce is too thick--it should coat the pasta only lightly--add some of the reserved water from cooking the pasta. Serve with chopped parsley.