Here is my no-fail recipe:
Alfredo Sauce
1/2 cup butter
1 1/2 to 2 cups cream, depending on desired consistency
2 cups real parmesan cheese
2 egg yolks
crushed garlic
parsley
fresh lemon
cracked pepper
Saute garlic in butter. Add cream and parmesan and heat until cheese is melted. Whisk in egg yolks and heat another 5 minutes until glossy. Add fresh chopped parlsey, squeeze of lemon juice, and pepper.
Here is another one I have been meaning to try:
White Wine Alfredo
4 tablespoon butter
3 large shallots, sliced thinly
4 cloves garlic, chopped
1 1/2 cups white wine, divided
3/4 cup heavy cream at room temperature
1 lemon, juiced
salt or cracked or white pepper to taste
Cook shallots and garlic in butter until they become translucent and tender. Add 1 cup white wine, and bring to a simmer. Once it is simmering, add the remaining 1/2 cup wine. Simmer for 10 minutes then reduce heat to medium-low. Season with white pepper to taste. When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.