Ingredients

The following ingredients have 4 Servings
  • 6 Tablespoons salted butter (high quality)
  • 1 Tablespoon garlic (minced)
  • 2 Tablespoons all-purpose flour
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk (1% or 2% can be used if needed)
  • ½ cup Parmesan cheese (grated and at room temperature)
  • ½ cup Romano cheese (grated and at room temperature)
  • Salt and black pepper (to taste)
  • 1 lb. Fettuccine
  • Parsley (to garnish)

Instruction

  • Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.
  • Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
  • Whisk in the flour and cook for 1 minute, stirring continuously.
  • Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.
  • Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.
  • Slowly stir in the cheese. Taste and season with salt/pepper if desired.
  • Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.
  • Garnish with chopped parsley and serve!