INGREDIENTS  

• 1 cup heavy cream
• 4 tbsp butter
• ⅔ cup parmesan cheese grated
• ½ tsp salt
• nutmeg dash

INSTRUCTIONS 

• Add heavy cream and butter to sauce pan. Cook over medium heat, stirring occasionally, until the sauce thickens and coats your spoon.
• Once cream and butter mixture has thickened, add salt, parmesan cheese, and a dash of nutmeg.
• Reduce heat to simmer and continue stirring until parmesan cheese has completely melted and the sauce is smooth.
• Serve over your favorite pasta. Garnish with parsley, if desired.

Here’s a bit of history of Alfredo sauce from Wikipedia:

“Fettuccine Alfredo, or fettuccine al burro ‘fettuccine with butter’, is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early- to mid-20th century; the “ceremony” of preparing it tableside was an integral part of the dish.”

This act of mixing the butter and cheese through the noodles becomes quite a ceremony when performed by Alfredo in his tiny restaurant in Rome. As busy as Alfredo is with other duties, he manages to be at each table when the waiter arrives with the platter of fettuccine to be mixed by him. As a violinist plays inspiring music, Alfredo performs the sacred ceremony with a fork and spoon of solid gold. Alfredo does not cook noodles. He does not make noodles. He achieves them.

— George Rector (a la Rector: Unveiling the Culinary Mysteries of the world-famous George Rector, p39, 1933)