12 ounces dry fettuccine pasta
1 cup whole milk
1 cup heavy cream
2 tablespoons butter
2 teaspoons garlic, finely minced
2 tablespoons all-purpose flour
1 teaspoon kosher salt
½ teaspoon white pepper
½ teaspoon dry mustard powder
Few grinds fresh nutmeg
2 cups freshly grated Parmesan cheese plus more for serving
Optional – chopped parsley (for garnish)
Place a large pot of water on to boil and once boiling, salt the water then add the fettuccini. Always salt pasta water to flavor the pasta. Cook to al dente.
Place the milk and cream in a small sauce pan and bring to hot, but not to a boil. Hold hot on low heat.
While the pasta is cooking, in a large skillet or saute pan over low heat, melt butter and add the garlic.
Cook for a few minutes on low. Just as the garlic barely starts to brown, add the flour.
Cook this mixture for three minutes on low, stirring often.
Whisk in the hot milk/cream mixture one third at a time, whisking thoroughly after each addition.
Whisk in the salt, pepper, mustard and nutmeg. To make things easier, measure out all of the spices in a little dish ahead of time.
Whisk in the Parmesan cheese and turn off the burner.
Once the pasta is cooked, pour into a colander.
While pasta is draining, turn heat back onto the sauce to medium heat.
Add the drained pasta and toss to coat. If too thick, add a little additional heavy cream or whole milk to thin it down.
Serve immediately with additional Parmesan cheese over the top of each portion along with optional chopped parsley.
Keywords: Fettuccine Alfredo