Alfredo Sauce

Easy to make and very enjoyable, especially on fresh pasta.  It also can be used in place
of a white roux sauce (bechamel) and lends itself nicely to variations.

Ingredients:
One tablespoon (15 ml) butter
One garlic clove, pressed
One cup (250 ml) heavy cream
Three quarters cup (180 ml) grated Parmesan cheese

Method:
Using medium heat, melt the butter in a ten inch sautée pan.  Add the pressed garlic
clove and cook for a few moments, then add the cream.  Bring this to a low boil for a
minute or two then add the grated Parmesan cheese and stir constantly until the cheese
is fully melded into the sauce.  The cheese provides the salt for this sauce; if it is too
salty add a little more cream.  Serve over pasta of choice.  Fettucine is traditional.