Doug's Heart Attack Alfredo Sauce

This is the greatest pasta sauce ever. I truly love it, but once again, if you eat it too much you will have a heart attack. To make chicken Alfredo just grill up a breast or two and chop them up. Sprinkle the chicken over the pasta before you pour the sauce on. You can serve this over any pasta but I like Farfalle (bowties) because it holds the sauce really well.

Ingredients:
12 tbsp butter (margarine will not work)
2 cups freshly grated Romano (or parmesan if you can't find Romano)
2 cups heavy cream
½ cup chopped fresh parsley
Salt and pepper to taste

Melt the butter in a saucepan. Whisk in the cheese. You whisk this continually and carefully as the cheese melts. If you do it too hard you will splash melted butter everywhere, if too soft you won't get it mixed. It often starts to "separate" but don't panic, just keep whisking. Slowly add the cream, whisking, until heated through. As it heats the all of the ingredients will begin to combine completely. Stir continually. DO NOT boil. Just before serving, add the parsley and the pepper. Pour over the top of your pasta and serve.

Variation: Doug's Smokey Chicken Alfredo
One night I was feeling a little crazy and thought, "what would happen if I smoked the chicken?" So I put some hickory chips in an aluminum foil pouch and poked holes in the top. I then shoved all the charcoal to one side of my Weber instead of spreading them out. I put the chicken on the side without the charcoal and the hickory pouch on the coals. When the chicken mixed with the sauce it gave it this creamy smoky flavor that was to die for. Makes me hungry to write this.