Andy, nice thread you linked...thanks for a good read. I've gotta give that wine alfredo a try.
The recipe I use is similar to the basics in the other thread, posted by Andy. Butter (4 tablespoons), heavy cream (2 cups), Parmigiano Reggiano (2 cups), half of a small-medium onion, garlic cloves to taste, White pepper to taste.
I just melt the butter then add the onions until translucent. Add the garlic and cook until you can smell a good garlic aroma, but don't burn. Add the heavy cream and bring up to heat. Add the grated parmesan a little at a time...stirring as you add. Then reduce down until it's close to desired thickness...as it cools (just a touch) it usually seems to thicken up a bit more. Season with white pepper.
While making the sauce...also cook and drain your pasta (do not rinse). Then mix in a small amount of alfredo sauce with the pasta (just enough to thinly coat all the pasta). Serve adding additional sauce on top.
I'll also roast a small chicken upside down to a final temp of 180(dark). Cutting the breast into cross strips and placing the thighs and legs whole. On top a couple of thinly sliced roasted red peppers. Or some large shrimp seared in a cast iron skillet for a nice crust and served on top as well.
What I've only recently found to be a big improvement in my cream sauces (alfredo included), was the use of a high butter fat content (single)pasturized heavy cream. I've heard several times before that the ULTRA
-pasturizing process (that most heavy creams are) doesn't have near the taste as the simple pasturized cream. Boy were they right. My cream sauces finally have that extra richness that I've always been looking for . Yummm! Oberweis dairy has a nice heavy cream.
happy eating :)