4 to 5garlic clovesor more to taste; finely minced
¼cupall-purpose flour
1 ¼cupsmilk
¾cupheavy cream
1 ½cupsparmesan cheesefreshly grated off the block plus more for serving
Freshly chopped parsleyfor garnish
Instructions
Bring a large pot of salted water to a boil and add the pasta noodles. Cook until al dente then drain away the water making sure to save about ½ cup. While the noodles cook, make the sauce.
8 ounces pasta noodles, ½ cup reserved pasta water
In a separate pan, melt the butter over low-medium heat. Add the salt, pepper, and minced garlic and cook just until the garlic becomes fragrant.
¼ cup unsalted butter, ½ teaspoon salt, ¼ teaspoon ground black pepper, 4 to 5 garlic cloves
Sprinkle the flour over the melted butter and whisk to combine. Continue cooking for 2 to 3 minutes.
¼ cup all-purpose flour
Continue whisking and slowly pour in the milk and heavy cream. Whisk well to incorporate the flour with the liquid.
1 ¼ cups milk, ¾ cup heavy cream
Adjust the heat to medium and whisk until steam begins to rise from the pan. Don't let the milk and cream boil; otherwise, they'll split and separate into an oily mess.
After the steam begins to rise, add small bits of cheese to the pan and whisk until the cheese melts. Once the cheese melts, add a little more whisking between each addition until all the cheese has been added.
1 ½ cups parmesan cheese
If the sauce is too thick after all the cheese gets added, add a few splashes of the reserved pasta water to thin it out. Taste and add more salt and pepper if desired. Stir in the noodles, garnish with more cheese and parsley, and serve!
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ounces of cooked pasta. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*This recipe makes enough for 2 good sized servings or 4 smaller servings.