1/4 c. butter
1 c. heavy cream
1 clove garlic, crushed
1 1/2 cups Parmesan cheese, grated (best when grated fresh from block cheese)
Melt butter in medium, non-stick saucepan over medium-low heat. Add cream, a little at a time. Simmer for a few minutes, whisking frequently. Stir in garlic, Parmesan, and pepper, continuing to whisk. Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve.
Optional: add cooked peas and bacon.