vanblah

Grate a wedge of Romano (I am a firm believer in grating it rather than buying pre-grated; there's a huge difference in taste I've found). The grated cheese should be powdery. You can use as much or as little as you like. The more you use the thicker the sauce will be. Too much though and it'll be gritty.

Sautée a small amount of garlic and/or onion in a little butter. I remove the bits of garlic and onion after sautéeing ... but you don't have to.

Bring two cups of cream to just under a boil in the same pot as the garlic butter. Slowly add the grated romano. Be careful not to scorch the cream; keep it moving and keep it on medium-low heat. Don't let it come to a full boil -- remove it from the heat if you have to. Let the cheese melt.

You can add pepper if you want ... you probably won't need any salt. Some people add paprika; but I'm allergic to it.

It's hard to screw up Alfredo.