This isn't a proper alfredo because it doesn't contain raw egg.
But I don't always want raw egg in my pasta! So I usually make this:

 * 1 pint of heavy cream (buttermilk cream if you can get it)
 * 2/3 stick of butter (or so, you can use less butter and more
   olive oil if you want)
 * 1/8 - 1/4 lb grated parmesan cheese. You can blend in similar 
   cheeses to taste. 
 * some fresh basil (if you don't have fresh basil, leave this part
   out entirely)
 * pine nuts
 * extra virgin super hardcore zomgzilla olive oil
 * black pepper in a pepper mill (If you don't have a peppermill,
   _go buy one right now._ 
   http://www.amazon.com/MIU-France-8-Inch-Walnut/dp/B0006IVZ46/sr=8-4/qid=1155228867/ref=pd_bbs_4/103-7899822-4087829?ie=UTF8 
   is an option. You should also have a peppermill full of white
   pepper, but you don't need it for this recipe.)
 * ground nutmeg (I have not tried shaving my own nutmeg for this
   but maybe one of these days I will)
 * cayenne pepper, finely ground (apparently this comes from some
   sort of list of Master Sauces, I just thought it would taste good)
 * sometimes a little salt? I bet you have salt in your kitchen.

OK! So, you've got two things that you have to create separately,
the DAIRY BASE and the NASCENT PESTO.

DAIRY BASE:

 1. Melt the butter over medium heat.
 2. Add the cream.
 3. Gradually stir in the parmesan cheese. Try to avoid getting it 
    pooling at the bottom and congealing.
 4. Add in a pinch of nutmeg and some cayenne pepper.
 5. Trun down to simmer.

NASCENT PESTO:

 1. Get out your mortar and pestle. Or little cuisinart-thing, I guess.
 2. Grind pine nuts (maybe 1/4 cup), some oil, and fresh basil until you
    get a paste.
 3. Add paste to base.

MERGED SAUCE:

 1. Stir all ingredients together and let simmer for a while. 
 2. Gradually introduce black pepper while simmering (to taste).
 3. After about 10 minutes, if it needs it, add some salt.
 4. Serve over pasta.

This sauce is NOT GOOD FOR YOU, but it is good.