Alfredo Sauce

VERSION 1: (makes 2.5 c of sauce. maybe?)
1/2 c butter
2 oz cream cheese (or 4oz shredded provel) can use other shredded cheese.
2 c heavy cream (or half & half)
dash of garlic powder
big pinch of minced garlic (I use a lot of garlic)
salt/pepper to taste
dash of oregano
2/3 c parmesan

VERSION 2 (more traditional. made it recently was very good):
1 stick butter
2c heavy cream
8oz shredded parm or Italian blend cheese
Italian seasoning, salt, pepper, garlic (to taste)

In saucepan over med heat melt butter, add garlic.
Add in cream cheese, then the cream.  Add seasonings.
Bring to a boil, stirring often, then remove from heat. Sauce will thicken.

note: for 16oz of pasta I usually double this recipe. I eyeballed it last time, when I doubled it I used:
almost 2 full sticks butter, 8-12oz shredded provel, 2c creme, 1c half&half, 1c parmesan, bunch of garlic, oregano/salt/pepper.

Melt butter in saucepan.
Stir in the heavy cream and bring to a simmer; let it reduce a little.
Stir in the cheese and seasonings.

more photos: