Fettuccine Alfredo (version 4)
1/2 cup (1 stick) butter
3/4 pound cream cheese
2 tablespoons Sherry
Pinch cayenne pepper
Pinch white pepper
1/4 teaspoon garlic powder
2 cups half and half, plus more if needed
1 1/2 pounds wide-noodle fettuccine
1/4 cup minced flat-leaf parsley
Heat butter and cream cheese in saucepan over medium heat, stirring constantly, until cheese begins to melt. Add Sherry, cayenne, white pepper and garlic powder. Vigorously whisk in 2 cups half and half until sauce is smooth and creamy. If too thick, add more half and half. Season with salt to taste.
Cook fettuccine in boiling salted water 7 to 10 minutes. Drain. Stir parsley into sauce and toss with hot noodles. Serve immediately.