Empirical Foodism

Sometimes, it's hard to get to the grocery store.  I'm just going to put that out there.  Recently, I found myself in the situation where I had a box of pasta in the cupboard and a stick of butter in the fridge (along with a few unidentifiable items in plastic containers, but as a pseudo-chef, I should likely not admit to having such things in my home). As I was reaching for the butter, I noticed that I had a bit of whipping cream, and a shaker can of Parmesan cheese (don't judge).  After smelling the cream to make sure it was alright (it was on the verge, I kid you not, of being ready for the trash), I made a down and dirty version of Alfredo sauce. Surprisingly it came out really well.  I have a bad habit of not measuring ... with this, just taste as you go and all will be well.  I'm giving ingredients and approximate measurements. Down and Dirty Alfredo   1 cup whipping cream (I'm certain that half and half or milk will work just fine) 1 Tbsp. butter 1/