Here's how I make mine at work:
Place a saute pan over HIGH heat (commercial stovetop, double the BTU output of a home stove, so be advised). While the pan is still "cold", add about 2 T of clarified butter. Heat. Add some minced garlic. Shake and toss the pan until the garlic is fragrant. Deglaze with a little white wine. Add heavy cream, about 1 1/2 c. Bring to a boil. Reduce until thickened. Add about 1/4 c shredded parmesan cheese. Toss or stir to combine and melt the cheese. Season to taste with salt and pepper.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!