Alfredo Fettuccine

This is a favorite recipe, one we make often. Its fast, easy, & yummy. Per the recipe,  once sauce cools it starts to separate. I've been told to heat it with a little bit of milk and  it should return to regular consistency? We haven't tried it yet. Its yummy for leftovers,  even if it does look a bit weird! http://recipes.robbiehaf.com/O/82.htm 1/2 cup real butter 1 pint (2 cups / 16 fl. oz.) heavy whipping cream 1 tsp. garlic powder salt and pepper - to taste 1 dash cayenne pepper 2/3 cup fresh grated Parmesan OR Romano cheese 1 lb. box fettuccine noodles - prepared as directed chopped fresh parsley - for garnish, optional
-In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick. -Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added. -Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken,  stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated  and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan  in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli. This dish cannot be reheated or made ahead of time; the sauce will separate and appear greasy and curdled (sorry!).