I still have never understood why Alfredo is so hard for some people, my particular recipe has only 4 ingredients. Garlic, Butter, Heavy Cream, Parmesan Reggiano cheese, those four with salt and pepper are all it takes. If I'm feeling festive and I want a pretty sauce some parsley will make an entrance.
For every 1 cup of cream I crush 1 clove of garlic and add 1/4 to 1/2 cup cheese, depends on how long I wait for the cream to thicken.
Melt your butter in a skillet and add your crushed garlic. Cook for about 1 minute you don't want your garlic to burn. Add your cream, I go with about 1 and 1/2 cups for us, it leaves us with leftovers if we don't' go back for seconds. Let the cream thicken a little (never take your heat above medium heat for any of this), just until it coats the back of a spoon. Once thickened add your cheese. If it is still too thin for you add more cheese, if to thick add a splash more cream. Don't forget plenty of salt and black pepper.
One key thing to Alfredo is real heavy cream and good quality cheese.
Linked to Kim at Forever Wherever.