While not known as a classic pasta dish in Italy, fettuccine alfredo is an American favorite (read more about the history of alfredo sauce here). You can search the internet and find hundreds of variations for alfredo sauce. Everyone has their preferred recipe, but this one is mine. I’ve had problems in the past with other recipes where the sauce would seize up and become gritty, but the use of cream cheese, made this sauce extra smooth and creamy and coated the noodles perfectly.
Fill a saucepan with water and a dash of salt and bring to boil. Cook the pasta according to the package instructions (the fresh pasta should only take a few minutes). When finished cooking, drain the water.
In a separate saucepan, melt butter over medium heat. Add cream cheese and garlic powder, stirring with a whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve.
Feel free to top yours with chicken, mushrooms, shrimp, whatever your favorite variation may be! I topped mine with fresh basil and an extra dash of black pepper.