Traditionally, Alfredo sauce is merely pasta tossed in butter with Parmesan until a thick sauce forms on the noodles.
Here's mine:
Boil noodles first, you're not going to rinse them, so timing is essential.
2 cloves of garlic, minced (everybody should like garlic)
Toss in olive oil at low heat until it smells delicious.
Add any other vegetables you desire and cook them almost as much as you desire (mushrooms are my choice - chicken also)
Add heavy cream
Before it boils and while it's hot, add Parmesan to thicken. A little lemon juice and salt (pepper if desired) to season. It is important to not thicken too much - the starch from the pasta will finish the job.
When the pasta is el dente, or a bit less, add to the sauce and lower the heat. The noodles will release starch to the sauce and thicken it nicely. This is the creamiest sauce I have ever made, have ever tasted, could ever want. Enjoy.
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