Start by placing a medium-sized saucepan over medium heat.  Add the unsalted butter and let it melt. Stir it once in a while with a wooden spoon so it melts evenly and doesn't brown or burn. This makes a smooth base for your sauce.

Once the butter has melted, add the chopped garlic to the pan. Cook the garlic in the butter for about one minute. Keep stirring to release the garlic's flavors and stop it from burning. The kitchen should start to smell like garlic.

Slowly pour the heavy cream into the saucepan with the melted butter and garlic while stirring. Mix well until the butter and cream are fully combined. Keep the heat at medium-low to prevent the cream from burning or separating, ensuring a rich and velvety sauce.

Slowly add both the grated Parmesan and Romano cheeses to the saucepan. Stir constantly so the cheeses melt smoothly into the cream mixture. The cheese will thicken the sauce, and constant stirring will help maintain a smooth texture without lumps.

Add salt and black pepper as you like. Stir well to mix the seasoning into the sauce. Taste the sauce to make sure it has the right amount of salt and a little peppery flavor. Change it if needed to suit your taste.

Allow the sauce to gently simmer on low heat for a few minutes. Stir occasionally with the wooden spoon. This slow cooking helps the flavors mix and makes the sauce creamy, perfect for pasta or pizza.

Once the sauce reaches your desired thickness and flavor, remove it from the heat. Use the Alfredo sauce immediately in your favorite pasta or pizza dish for best results. Or, let it cool and keep it in a sealed container in the fridge to use later. Warm it up gently to keep it creamy.