PART 2: ALFREDO SAUCE

Mmm, my favorite part, the alfredo! I really treated myself with this one! I used heavy cream, butter, and the best parmesan I could find! If you are serious about cheese, or just want the best you can get, use Sartori's SarVecchio parmesan.
"PLYMOUTH, Wis. (March 24, 2009) -- A record 1,360 cheese entries from 32 states competed at the 2009 US Championship Cheese Contest all hoping to receive the title of “US Champion.” But only one cheese, Sartori Reserve® SarVecchio Parmesan, holds the title as the best cheese in the United States."
Being in WI, it was easy for me to get this cheese (I had planned to go to a cheeseshop for it, but found it at my regular grocery store =X), and it was totally worth it. Sartori also had a few international award winning parmesans in 2008, so if you can get this brand, I HIGHLY recommend it. http://mmm.sartorireserve.com/wheretobuy.aspx
OK, off my cheese rave and onto the recipe!

1 stick of unsalted butter (real butter, margarine will destroy this)
2 pints heavy cream
1/4 cup flour
4 cloves of garlic, quartered
1/2 a small yellow onion, diced
1 1/2 cup parmesan
splash of olive oil
splash of red wine
milk (as needed)
salt and fresh ground pepper to taste

1. melt butter in a saucepan on medium low heat. add garlic and onions, sautee until just starting to change color.
2. add sifted flour in small amounts, stirring with a wisk.
3. wisk in cream, no more than a few tablespoons at a time, stirring vigorously.
(if you add too much at a time you will end up with a soup with lumps! make sure to completely mix it in before adding more. cold cream will start hardening the butter, so i let the cream rest on the counter about 30min before hand)
4. continue to cook over medium low heat until it begins to thicken. stir in the olive oil and wine.
5. add the shredded cheese 1/4 cup at a time, waiting for it to melt before adding more.
(if you find that it has become too thick, add a splash of milk)
6. when the cheese has completely melted into the sauce, add the salt and pepper to taste. leave sauce over low heat (don't forget to stir now and then) as we move onto the next part!