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Cook the pasta as directed on the box in the salted water. Start boiling the pasta water about 10 minutes before you start making your sauce. You want to have the pasta ready at about the same time your sauce will be finished.
Melt the butter in a heavy saucepan or skillet over medium heat. Add the salt and pepper to the pan and whisk together.
Add the flour and whisk until smooth, removing all lumps.
Slowly pour the milk into the pan and whisk until smooth.
Add the shredded Parmesan cheese to the pan and whisk until melted and combined with the milk. Taste and adjust the amount of Parmesan cheese if needed.
Continue whisking until the sauce has thickened, 5 to 8 minutes. The sauce will thicken even further as it cools. If it thickens too much before you can add it to your pasta thin it with a little pasta water or milk.
Drain the cooked pasta and pour into a large serving bowl. Pour the Alfredo sauce over the pasta and toss until the pasta is evenly coated with the Alfredo sauce.
Serve immediately with a crusty French bread.
Makes enough sauce to cover one pound of Fettucine pasta noodles. Will make 6 to 8 serving.