In that case, melt butter, add cream and grated parmesean, some pepper, and carefully add salt as you taste. I start with a stick of butter... , 1/2 c of parmesean, and enough cream (or half and half or milk depending on how rich you want it) until desired consistency.
Some people add a bit of nutmeg, but I don't care for it in Alfredo.
Butoni makes a good pesto, that is kept with the fresh pasta in a refrigerated case. good and easier than fresh.
Eupher cooks with wine, I don't so can't really help you there.
Sounds like a beurre blanc is in order.
Getcher stick of unsalted butter and cut up into chunks, leave in the fridge up till the time you start adding it to the sauce.
Mince a shallot and in a heavy skillet (stainless only, no cast iron), sweat in a couple tablespoons of butter. Season with salt and pepper, but go easy on the salt. (Some purists like to use white pepper, but that shit has no flavor to it.)
When the shallots are softened, add a minced garlic clove.
Add about a cup of DRY white wine, bring up the heat to reduce the volume by about 80%. It'll burn, so don't wander far. (Some recipes add wine vinegar, but I think there's enough acid with just the dry white wine.)
After reduction, add a couple tablespoons of heavy cream. It stabilizes the sauce and helps keep it from breaking.
Turn the heat down and begin whisking in the cold butter, a couple pieces at a time. Add the next couple pieces of butter while the first two are about half melted - this keeps the sauce fairly cool and also helps keep it from breaking, though the cream does a helluva job with stabilizing.
At the end, reseason to taste, add capers if you like, etc. Stir in your pasta and voila!