For the Alfredo sauce, melt butter over low heat in a small saucepan. Add the cream, stir until blended. Add white pepper (I use 1-2 tsps; you may prefer more or less). Grate in Parmesan cheese and stir slowly as cheese melts and blends in. Keep the heat low (never let it boil) and keep stirring — it takes a while to melt and blend in the cheese.
While the sauce is cooking, bring salted water to a boil in a large pot and add the fettuccini. Cook until al dente, drain, place in a casserole dish and add Alfredo sauce. Toss until the fettuchini is well coated. Garnish with fresh parsley if desired, or serve as is.
You can use half-and-half if you prefer, but plain milk is IMHO too thin. It’s easier to use dried grated Parmesan, but it’s much more tasty if you grate your own.
About Crouton deMenthe Amateur cook and barbecue fanatic.