Ingredients
1 pound fettuccine
6 tablespoons butter
1 tablespoon garlic minced
2 tablespoons all-purpose flour
1 ½ cups heavy cream
1 ½ cups milk
½ cup Parmesan cheese grated and at room temperature
½ cup Romano cheese grated and at room temperature
Salt
Black pepper
Fresh chopped parsley for garnish
Instructions
1-Cook the fettuccine according to the package instructions, until al dente. While the pasta is cooking, move on to the next steps to make the sauce.
2-In a large pot, melt the butter over medium heat. Add the garlic and cook in the butter just until fragrant, about 45-60 seconds, but do not let the garlic brown.
3-Whisk in the flour and cook for 1 minute, stirring constantly.
4-Add the heavy cream slowly, stirring constantly, then add the milk the same way.
5-Bring the sauce to a gentle simmer, then reduce heat to low and simmer for 3-4 minutes. The sauce will continue to thicken as it simmers. Keep stirring often to prevent the sauce from burning.
6-Stir in the Parmesan and Romano cheeses. Taste the sauce and season with salt and pepper.
7-Drain the cooked pasta then add it to the sauce in the pot and stir to combine.
8-Garnish with chopped fresh parsley before serving.