Butter and flour in equal parts. Say three tablespoons of each. Cream or full fat milk at room temp. Maybe two cups. Parmesian cheese grated. Maybe two cups (real not the dried stuff in the jars) - Melt butter in pan, gradually add flour and mix well and brown lightly. This is called a roux. To your roux slowly add milk and stir on med until it starts to thicken. This us a basic white or bechamel sauce that is the base for many other sauces. To make it alfredo add the cheese a little at a time until completely melted. And viola bien youve made an italian dish from a french one.