Fettuccine Alfredo calls for the right wine pairing.
Fettuccine alfredo is made from fettuccine pasta tossed with Parmesan cheese, butter, and heavy cream. The melted cheese mixture forms a rich coating on the pasta. The dish is more popular in the United States than in Italy where it is called Fettuccine al Burro e Panna (Fettuccine with Butter and Cream). In American cuisine, this dish often includes such as parsley, chicken, garlic, or shrimp. Fettuccine Alfredo is said to have been invented in Rome in 1914 by the restaurateur Alfredo di Lelio for his pregnant wife who had trouble keeping food down.
In addition to the wines mentioned in our food pairing table you might consider a Alsatian Riesling, a Chardonnay, or an Italian Orvieto.